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Combine these simple Italian baked treats with chilled fruit and thick cream for a playful summer puddingIn his exquisite The French Menu Cookbook, Richard Olney has clear ideas and strong opinions about everything, including dessert. He believed that rich desserts should follow

Something light, cooling and refreshing to finish a big summer mealFor me, the best desserts are often the simplest. In Spain, we often finish a meal with something light, something that refreshes rather than fills you up. This is exactly that. It has a lovely texture that sits s

A quick, takeaway-style chicken dish full of spice and flavour, with a homemade plum sauce, to serve with pancakes or riceI have a real aversion to the term “fakeaway”. I don’t know why. But as much as I resist the terminology, I guess it’s exactly what this dish is – it’s 100% b

A smoky tomato broth, a grilled peach, tomato and almond ‘ricotta’ salad scattered with roast almonds, and a sparky tomato tarte tatinAugust is peak tomato season. This most versatile of fruits can be put to just about any use, from raw to slow-cooked and from oven- or sun-dried

With its sweet, caramelised edge and soft, creamy apple centre, you’ll be thinking about this cake for months after the first biteFor better or for worse (definitely for worse), this column is one-way. If we could talk, I’d ask you about the most mindblowing things you’ve eaten i

A jamboree of juicy stone fruit and summer berries with a crusty, sugary top brings a riot of textures and colour to your dessert tableA giant American-style shortcake is one of summer’s great celebrations: tender, buttery shortcake, softly whipped cream and an extravagant tumble

Added protein is showing up in foods from breakfast cereal to pasta, but not many condiments … yet. Researchers have now developed an enriched tomato ketchup by incorporating protein extracted from algae. A panel of taste testers preferred recipes containing up to 3% added algal

A free-form fruit tart that’s easy to throw together with whatever seasonal fruit you have to handThe galette takes its name from the pebble it’s said to resemble – as Elizabeth David observes, it takes many forms, all of them round and flat. For me the word conjures the buckwhea

Heart-healthy oats are finding their way into a wider variety of products and recipes as consumer demand grows. Although oats are grown on far fewer acres than other U.S. crops, farmers are able to keep up with demand through genetic gains in yield and other important agronomic t