With all the delectable summer fruits available, it’s a good time to give Food Network star Giada De Laurentiis‘ fruit crostata a go. A close cousin of the French galette, crostatas can be made, of ...

To make the crust, using an electric mixer fitted with the paddle attachment, mix the flour, sugar, cornmeal, lemon zest and salt on medium speed for about 1 minute, until blended. Add the cold butter ...

Kicking off our Dessert Week is Chef Raquel Ferrera from St Pete’s Juno & The Peacock. She's sharing a recipe that started as a simple pie dough — but evolved over the years into this fantastic Fruit ...

Any seasonal fruit can be used in this recipe adapted by Rebecca Mowbray from "The Garden Entertaining Cookbook, " by Barbara Scott-Goodman and Mary Goodbody. The original recipe calls for putting ...

It's peach season. Time to pull out your rolling pin and celebrate the juicy stone fruit with the free-form pastry known as a crostata. Unlike a pie, which requires some fancy finger work and ...

Garten demonstrated how to make her easy summer fruit crostata recipe during an episode of Barefoot Contessa, which started with the pastry crust. She combined flour, sugar, salt, and butter in a food ...

KANSAS CITY, Mo. — If you’re looking for a festive summer dessert to impress your friends and family, look no further. This recipe may look complicated when it’s all done, but as culinarian Lauren ...

Cookbook author, chef and proud Midwesterner Amy Thielen said something on her radio show, “Ham Radio,” that rang true to me. In the winter, heartland cooks delve into recipes or cookbooks to decide ...

It's my belief that since crostatas are relatively small in size and the dough is rolled so thin, their short bake time is not really long enough for the fruit to cook through. So when I make ...

We kick off a week of delicious desserts making flaky buttery pastry topped with a bounty of beautiful fruit. Grab the recipe at <a href="http://www.DinnerDeeAs.com">http://www.DinnerDeeAs.com</a> and ...

It’s peach season. Time to pull out your rolling pin and celebrate the juicy stone fruit with the free-form pastry known as a crostata. It’s finished when the fruit is bubbling and easily pierced with ...