Turn autumn's favorite fruit into sweetly spiced preserves — with a kick. Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in ...

Peel the apples and remove the core, cut the apples in small pieces. Heat a medium saucepan with half the butter. Once the butter starts to bubble, add the apples, honey and vanilla seeds. Stir and ...

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. In relationships and in cooking, the terminology overlaps: things can be raw, tender, pliable, sweet till they’ve ...

Two forms of apples — a sweet, caramelized compote and soft whole wedges — make up this simple, fragrant galette. The tartness of Granny Smith apples in the compote balances the sweet apples and ...

Three Nordic sauces to take your dessert to the next level: an apple compote, a sweet cherry topping and a fudgy Finnish caramell A classic dessert served warm or cold, often in a bowl with milk or ...

Among the most treasured gifts of the holiday season are the relaxed mornings spent lingering in your pajamas, savoring that rare pocket of agenda-free time with loved ones. The mood calls for a ...

Make the brine: Combine the salt, honey and 1 cup water in a small saucepan over high heat. When the salt and honey have dissolved, remove the pan from the heat and add the juniper berries, rosemary, ...