When I make blueberry anything, I imagine myself turning violet just like her, mostly because I eat half of the blueberries ...

Berry season never feels long enough, and it’s easy to miss out before you’ve made something worth remembering. That’s why I put together 7 sweet berry ideas that make the most of what’s in season ...

Now our second baking story! The daylong “Tastes Like Home” food/culture celebration at South Seattle College (WSB sponsor) – previewed here – culminated Thursday afternoon with a taste-test ...

This is one special galette. It involves a few extra steps—making almond frangipane, apple butter and apple glaze—but they’re what makes this the best galette I’ve ever tasted. The good news? Each of ...

I’m a little in shock the calendar says November. I don’t know what happened to the month of October, but it flew past in a blink of an eye. With Thanksgiving just a couple weeks away, I thought it ...

“Galettes,” wrote former F&W editor Margaret Eby, “are pie when you can't deal with pie.” And their rustic, unfussy charm is much of their appeal: no need to stress over making them look too polished.

At this time of year in the countryside, there are apples everywhere, said Abby Allen. Sadly, many of the apples produced are wasted – if not picked and consumed, they will slowly be broken down by ...

Pre-heat your oven to 425°, rinse the blueberries, and pat them dry. I'll be using a store-bought pastry dough, but by all means, if you have your own recipe, use it. On a cookie sheet or sheet pan, ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Looking to get creative with your pies? Try Ree's scrumptious root beer float pie or a cinnamon roll ...

Merlyn is an editor of news and trending content for Food & Wine's news vertical. Her writing focuses on the intersection of pop culture and food, including food trends, celebrity news, food ...