1. You need 1 baking sheet that will fit into your freezer (or use 2 small ones). Line with parchment paper. 2. In the bowl of a food processor, pulse the oats briefly to chop them coarsely. 3. Add ...

The base scone recipe is from the New York Times (Cornmeal Plum Scones), but this pastry folds in tart early summer rhubarb that is balanced by a sweet, tangy glaze. Preheat oven to 400 degrees. Need ...

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside. In a large bowl or bowl of a stand mixer, whisk together flours, oats, baking powder, sugar and salt. Cut in ...

Rhubarb. It’s one of the plants that is sure to illicit a reaction when those around you hear you say it. Molly Hill, the pastry and baking instructor at CTE academy shares a recipe with us that is ...

Q: Almost a year later, I still recall loving the rhubarb-buttermilk fool at Cakes & Ale. I'd be thrilled if they would share the recipe. Many thanks. — Shari Nagy, Alpharetta A: While our reader was ...

I especially love to temper rhubarb's tartness into something a bit mellower with the addition of honey, particularly in jams or compotes, which is the perfect complement to the earthy, delicate ...

“IT’S all about the fruit,” says Sherry Yard, executive pastry chef at Spago. “A crumble should maintain the integrity of the fruit.” It should -- and it does. These days L.A.’s smartest pastry chefs ...

Beatrice Ojakangas is a cook who needs no introduction. She has written more than two dozen cookbooks (the first one came out in 1964) and had pieces appear in magazines such as Gourmet and Bon ...

Southern American “biscuits” are not biscuits as we understand them, but a type of scone, usually served with savoury dishes. Add a little sugar and they make great sweet scones. These, because of the ...

Rhubarb is so often buried beneath a sweet cake batter or hidden underneath a crunchy, sugary crumb topping that it almost seems to be apologizing for its tart nature. So it can be easy to forget, ...

Remember when you bought some rhubarb in Tucson and as you checked it out another shopper asked, "Where did you find that red celery?" Well, everybody in Grand Forks knows the difference! Especially ...