Welcome warmer days with these zesty lemon puddings topped with rhubarb. Simmer vibrant red rhubarb stalks into a quick, jammy, sweet compote, then chill it until it's cold and spoon onto individual ...

The Good News These pillowy, vitamin C-packed cakelets are adapted from The Greyston Bakery Cookbook. "When you overwhelm dry ingredients with wet ones, an amazing texture separation happens," Sara ...

Rice is an incredible kitchen staple, cooked and enjoyed all across the world in a wide variety of dishes. From sushi to ...

Cheryl Day is a baker and bestselling cookbook author who owns Back in the Day Bakery. Cheryl also co-founded Southern Restaurants for Racial Justice. She's a James Beard Award semifinalist for ...

This simple lemon pudding is extra luscious thanks to a generous dose of sour cream. Instructions: In a small, heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. In her recipe, Patty promises you can make ...

A bright, zesty lemon pudding makes a lovely coda to any meal, but topped with a quick blueberry whipped cream, it becomes a truly festive dessert. Make the pudding and the blueberry compote and stash ...

My family is really picky when it comes to cake – they don’t really love many cakes because they think it is dry and the ...