Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, actress Ali Larter stops us dead in our tracks with this ...

The taste of early autumn, baked into a simple tart When plums are in season, there’s no better way to use them than in a soft, golden tart that brings out their natural sweetness. This easy plum tart ...

I’m a happy camper this time of year, and no, not because kids are going back to school. Mid-August is when Italian plums come to market. To find them piled high in wooden pint baskets at a local ...

Crumbs carry a reputation as crummy. But they can come in handy, breading chicken or bolstering meatballs. Once, I watched a chef slip a layer of crumbs between fruit-tart pastry and fruit-tart fruit.

I’m a happy camper this time of year, and no, not because kids are going back to school. This is when Italian plums come to market. Slightly tart and a little more egg-shaped than a common plum, ...

Preheat the oven to 375°F. Grease an 8 to 10-inch-round baking or tart pan with spray oil. Cut each apricot or plum half into 4 slices. Place the flour, ½ cup of the sugar, the ginger, and baking ...

Prune plum tart is all about timing. The fruit, a variety of late season plum and beloved in German-speaking countries, is called zwetschgen. It refers to the inky purple, oval-shaped plum that debuts ...

Crumbs carry a reputation as crummy. But they can come in handy, breading chicken or bolstering meatball. Once, I watched a chef slip a layer of crumbs between fruit-tart pastry and fruit-tart fruit.

Many times you fill requests for recipes previously printed in Good Eating. At least 22 years ago you gave a fantastic and simple recipe for a plum tart. Could you please print this again if you have ...

Crumbs carry a reputation as crummy. But they can come in handy, breading chicken or bolstering meatball. Once, I watched a chef slip a layer of crumbs between fruit-tart pastry and fruit-tart fruit.