Everyone who hosts a Thanksgiving dinner wants to impress. Part of that process is coming up with a side of dish that separates the table from what many others serve. Have we got a recipe and idea for ...

Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College in drama and studied at the Institute of Culinary Education to earn her diploma in Pastry and ...

This time of year, rhubarb is at its ripest and reddest. It’s still tart enough to make you pucker, but it is juicier and mellower than early spring harvests. That means you can keep big chunks of it ...

Mix the flour, sugar, salt, milk, melted butter, vanilla extract and egg in a large bowl until just incorporated. Do not overmix. Heat a skillet or pan over medium heat and add a nub of butter. Pour ⅓ ...

When it comes to jam, there are rules. According to the FDA’s legal designation, jam can only come from one type of fruit, whereas compotes and conserves can be made with additional fruits (often ...

The quality of the compote directly depends on the choice of dried fruits. The classic combination includes a mixture of dried apricots, apples, pears and prunes — it is the pears that give the drink ...

A couple of weeks ago I said we were finished with fruit compote recipes. I didn't lie, I was misquoted. By myself. Actually I misspoke, if that is possible to do when writing. We do have one more ...

I adore the neat, tidy sides and stately height of a classic British scone. I’ve even shared my favorite recipe for that afternoon tea staple, much to the delight of readers who agreed with me. These ...