Pittsburgh Post-Gazette

Clafoutis has a luscious yet homey French pedigree. Pronounced kla-FOO-tee, it requires little muss or fuss to be instantly satisfying. A slightly sweet egg-flour-milk batter is poured over tiny cherries,...

Trifles are terrific. They don't require hard-to-find ingredients and draw lots of accolades for barely any work. They look the part whether it's a laid-back family get-together or a soiree...

Ashley Strickland Freeman follows the Duke's Real Mayonnaise diet. Whether it is to make a three-layer strawberry-rhubarb cake or rum-spiked Bananas Foster bread moist, peach-filled crepes extra soft or Nashville...

Mary Anne Mohanraj missed a lot of things when she went off to college, but the thing she was most homesick for was her mother's cooking. When her parents immigrated...

The garden gods have been good to me so far this summer, even if the weather has been something of a nightmare for those of us without central air. Despite...

Anne Byrn's black Griswold has been a workhorse in her kitchen. She has fried bacon, cooked pancakes, seared salmon and baked Southern-style cornbread in the 12-inch cast-iron skillet umpteen times....