I make canned pears every fall when the pears start ripening faster than we can eat them. The biggest thing I've learned is to start with pears that are ripe but still firm. If they're already soft, ...

Add Yahoo as a preferred source to see more of our stories on Google. You need dessert and you need it fast. This is not the time to go all out with a three-layer cake or fancy-pants pie…but you can't ...

Hank Shaw is the author of Hunt, Gather, Cook: Finding the Forgotten Feast. This week on Good Food he talks to Evan about foraging for prickly pears in Los Angeles. Hank likes to make Prickly Pear ...

Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius ...

Peel pears, leave stem intact and remove core from underneath the pear. Simmer sugar and water together with cloves until sugar is dissolved. Add pears and cover with some baking paper to keep them ...

The modest look of this crumble belies just how good it is. And although it's tempting to serve it hot, the flavour of the pears is best when they're barely warm beneath the nubbly crumble topping. As ...

In our easy classic pear cobbler, the buttery, cake-like topping pairs perfectly with cinnamon-spiced pears, giving the ...

The writer supports the Gift of the Givers Foundation’s Drought Relief programme. There are many complicated food folkways in the South African culinary repertoire, but the making of prickly pear ...