This time of year, rhubarb is at its ripest and reddest. It’s still tart enough to make you pucker, but it is juicier and mellower than early spring harvests. That means you can keep big chunks of it ...

Add Yahoo as a preferred source to see more of our stories on Google. Mix the flour, sugar, salt, milk, melted butter, vanilla extract and egg in a large bowl until just incorporated. Do not overmix.

1. Heat oven to 400 F. Allow puff pastry to come to room temperature then cut into nine squares. 2. To create tart crusts, turn over muffin tin and butter the bottom of 9 cups. Drape a square of dough ...

I adore the neat, tidy sides and stately height of a classic British scone. I’ve even shared my favorite recipe for that afternoon tea staple, much to the delight of readers who agreed with me. These ...

Place berries, balsamic vinegar and sugar/honey in a small saucepan and bring to a simmer. Cook, stirring frequently, until berries burst and mixture has thickened, about 5-7 minutes. Let slightly ...

Grease the insides of eight 4-ounce ramekins with butter and coat with granulated sugar. Combine in a mixing bowl the buttermilk, lemon juice, and the egg yolks. Mix the flour, remaining sugar, salt, ...

The highest praise for fruit isn’t simply calling it sweet. The best fruit tastes complex, sometimes sour or bitter or both, maybe with hints of flowers or grass or almonds. And it evolves as the ...

The 9th annual Kansas City Restaurant Week is winding down but there is still time to get in on the action! With 193 participating restaurants across the metro, this is the largest KC Restaurant Week ...

2 cups flour¼ cup sugar½ tablespoon salt2 cups whole milk¼ cup butter, melted4 tablespoons vanilla extract1 large egg, whiskedButter, for cooking1 cup frozen Maine blueberries Mix the flour, sugar, ...

Makes 9 servings. Recipe by Teresa B. Day. 1 sheet frozen puff pastry or shells 1 cup sour cream 1 cup creole cream cheese, softened ¾ cup powdered sugar 1 teaspoon vanilla extract 1 tablespoon lemon ...