A freelance food writer, editor and stylist with over 30 years of experience, Silvana Franco specialises in creating simple and achievable recipes for the home cook. Writing from ...

Citrus fruits play the starring role in so many desserts because they provide the perfect balance of sweet and tart.

Oil a 9-inch cake pan (at least two inches deep) and line with parchment paper; Combine and mix all dry ingredients in a bowl; In another bowl, comb ...

From baked confections to silken cream pies, coconut desserts run the gamut of sweet treats. While toasted coconut flakes ...

Parsnips are particularly sweet when they winter over (the natural sugars are at their peak), and many believe this is the best time of year to eat them.

Quick breads can be even quicker if you want them to be — all you need is a box of your favorite boxed cake mix and a loaf pan, and you're basically done.

Every morning I join a group of friends for coffee and conversation at a cafe in my neighborhood. We call ourselves the “coffee klatch.” This time of year, one of the key klatchers, Michael Soriano, ...

Back in the olden days, before high-fructose corn syrup ruled the land, Valentine’s Day was the bright spot on the calendar between Christmas and Easter as far as we little kids having access to all ...

Southern bakers have always been crafty with the ingredients they have on hand and the time they have to use them. Even if Mama is a diehard from-scratch baker, there are times when everyone has to ...

This article originally ran in the November 19, 2000 issue of The Dickinson Press and was written by Rhonda Hecker as part of a series featuring favorite recipes by home cooks in the Dickinson area.

This easy-peasy layer cake is baked in a single pan. Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of ...