When my favorite summer fruits and berries come into season, I prefer to enjoy them as simply as possible. I’m perfectly content to eat a ripe peach out of hand or a few strawberries with just a ...

EVERYONE loves crumble and everyone loves sponge. In winter, a fruit crumble or a sponge pudding is just what’s called for to cheer us all up - with lashings of warm custard. This week I decided to ...

Gerard Craft tops spring's first strawberries with batter and bakes them until the fruit is warm and jammy and the cake is airy, with a wonderful, crisp crust. Gerard Craft is the executive chef and ...

With easy-to-peel satsumas, seedless clementines and scarlet blood oranges all available to satisfy citrus yearnings, it can be hard to remember to give grapefruits their due. Even when I do think to ...

Melissa Clark argues the secret is in a base layer of cake that’s delicious enough to eat on its own. By Melissa Clark Most crumb cakes are more about the crumbs than the cake. A thick, nubby topping ...

Let’s stop pretending cake isn’t breakfast food. These eight bakes are sweet but not too sweet, sturdy enough for your coffee mug, and make mornings feel a little less rushed and a lot more delicious.

If there’s one dessert that reminds Salon’s resident pastry chef Meghan McGarry of home, it’s crumb cake. “Crumb cake has a certain nostalgia to it, because there was always a crumb cake in my house ...

There is a method to Canvas Cake pastry chef Choi Yoon-young’s nectarine crumble, a dish that appears deceptively messy at first glance but, after that first bite, proves to be a studied interplay of ...