3 peeled, pitted peaches, sliced ½-inch thick (about 2 cups; see note) 1 cup (150 grams) blueberries Preheat the oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper so the two ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

I love simple, old-fashioned cakes like this. There s just something so quaint about a simple sheet cake that makes it perfect as an afternoon treat alongside a cup of tea, or to serve to company ...

No stand mixer? No problem. This massive confection doesn’t require one. Buttermilk in the batter makes for an incredibly tender crumb, but you can substitute regular milk, yogurt or kefir if you’d ...

Someone asks you to bring a dessert to a block party, birthday or barbecue. Or you’re heading out of town for a weekend getaway. Or you just need something to keep all the kids happy on a Saturday ...

If you pressed me, hard, I might be able to come up with a flavor I like better than lemon, but I’m not sure. I do know that if I had to live without it, my life would certainly suck. There’s ...

The solution to baking for 20 is to stick with easy desserts like this moist buttermilk cake, which can be made a day in advance. This is collaborative content from Food & Wine's team of experts, ...

Splatters on a page of a well-used cookbook are forensic evidence of kitchen escapades. A crime against spotless pages could have been committed by the cook with a spatula. Or, a youngster learning to ...

IF IT’S EVER discovered that cultured buttermilk is bad for humans, I am doomed. Until 2015, I was content with substituting milk soured with lemon juice in my baking. Then Grace Harbor Farms, in ...