If I had to describe my favorite type of casual-restaurant fare, it might look something like Chris MacGillavray’s menu at Caveau Wine Bar on East 17th Avenue. Caveau resembles the kind of small ...

In my life as a pastry chef, I’ve always held fast to the belief that there are certain flavors -- specifically coffee, lemon and chocolate -- that are best taken to the extreme. If I create a coffee ...

Line a baking sheet with parchment paper. Combine sugar and 3 tablespoons water in a large wide pot over medium heat and cook, stirring frequently, until sugar is dissolved. Continue cooking, stirring ...

Imagine tender ravioli stuffed with pumpkin ricotta, bathed in sage-scented butter and topped with crispy sage leaves and ...

Candied almonds add the perfect crunch to this vegan dessert by celebrated Oakland cookbook author and podcaster Colleen Patrick-Goudreau. The recipe, from the updated version of her cookbook, “The 30 ...

In the southern regions of Nigeria, the soil is so fertile, and the growing season so long, that the markets are bursting with fresh fruits and vegetables all year round. My dad has always joked, in ...

You don’t have to risk life and limb messing with molten caramel to make delicious, candied nuts. There is a much quicker way to conduct this sweet business, and it doesn’t involve candy thermometers, ...