There’s something special about recipes that have stood the test of time and the ones handwritten on old cards or tucked in family cookbooks, carrying the flavor of generations. These rustic recipes ...

“Galettes,” wrote former F&W editor Margaret Eby, “are pie when you can't deal with pie.” And their rustic, unfussy charm is much of their appeal: no need to stress over making them look too polished.

Homemade shrimp made easy with a touch of village tradition. Each step emphasizes real ingredients and authentic techniques. The recipe is simple, repeatable, and full of flavor. Rustic cooking never ...

You’ve just gone crazy at the farmers market, snapping up the snap peas, perhaps, or scooping up bushels of stone fruit. What now? If you’re Ann M. Evans, co-founder of the Davis Farmers Market, you ...

This easy, free-form tart can be made with homemade or store-bought pie crust. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss ...

Mix 3 Tbsp mustard with 100 ml tomato paste (purée) in a small bowl. Spread this generously and evenly all over the base.

This recipe from San Francisco Baking Institute's Michel Suas starts with a poolish, which is a starter that develops flavor, helps in shaping and gives the dough an open and tender crumb as well as a ...

On a trip to Paris last month, I ate Chocolate Mousse many times in restaurants and cafes, where it's been on menus for decades and never gone out of style. It was pretty wonderful every time and I ...