Rania Harris stopped by PTL today to show off some great portable and fruit-based desserts that are perfect for summer! Adjust oven rack to middle position and heat oven to 350 degrees. Spray 9-inch ...

Can a dessert be both rustic and sophisticated? Take one taste of this galette and you’ll answer with a resounding ‘yes.’ It’s fruit baked in a buttery crust, as unpretentious as lunch at the kitchen ...

Pies are an American classic, but I think everyone needs a galette recipe in their back pocket. Similar to a tart, this open-faced dessert requires no pan, and the crust is folded on top of itself to ...

I was going to write this week about ingredients I like to cook with this month to get in the mood for fall, or at least Florida’s version of it. But it turns out I can’t let summer go just yet.

We didn’t think galettes could get any easier, but this puff-pastry plum and thyme galette proved us wrong. Why? You don’t have to make pie dough; just crinkle puff-pastry dough into a skillet, pile ...

“Galettes,” wrote former F&W editor Margaret Eby, “are pie when you can't deal with pie.” And their rustic, unfussy charm is much of their appeal: no need to stress over making them look too polished.

1. To make the plum filling. Stir the sugar and water in a small saucepan over high heat until the sugar is dissolved and the simple syrup is boiling. Add the vanilla bean paste and the dried plums.

A perfectly ripe plum of the perfect variety, harvested on the perfect summer day, shipped and stored in the perfect way and delivered to you when you are in the perfect frame of mind to enjoy ...

I This is a free-form pie. I used a little cornmeal to thicken the juices but instant tapioca or flour is fine, too. Roll out on parchment paper for an easy way to transfer on to the baking sheet. You ...