Should readers be looking for something savory-sweet, a little crunchy and pretty to serve on holiday weekend mornings, I have just the thing for you. It is a rustic fruit tart. The French call it a ...

Juicy peaches, luscious mangoes, golden apricots, deep purple plums and burgundy red cherries are beckoning from produce counters just as they do every year at this time. They are known as stone ...

CONCORD, N.H. -- Three pounds a day! That's how many raspberries my tiny -- and until recently untended -- patch has been producing this week. It's left me astounded and my freezer bursting. I knew ...

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 ...

CONCORD, N.H. (AP) - Three pounds a day! That's how many raspberries my tiny - and until recently untended - patch has been producing this week. It's left me astounded and my freezer bursting. I knew ...

Once you've made a crostata, you'll never make a pie again. They're simple, versatile and supremely delicious. In this recipe, I use peaches and blackberries for a taste of true Americana. When I was ...

A gorgeous open-faced tart made with frozen summer fruits is a nice way to celebrate Pi(e) Day. Nicole Walsh, owner with her husband, Jon Goodman, of Clear Flour Bread in Brookline, makes this ...

CONCORD, N.H. - Three pounds a day! That's how many raspberries my tiny - and until recently untended - patch has been producing this week. It's left me astounded and my freezer bursting. I knew I'd ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

Pastry dough (enough for 1 pie, prepared according to package directions)3 cups fresh fruit (one fruit or a mix)3 tablespoons sugar2 tablespoons cornstarchHeat oven to 450 degrees.On a lightly floured ...

In October, I flew to Paris to visit a friend living there. We were there to do research in Normandy for her next book and spent days driving around the French countryside — eating moules frites in ...