Making vegan mousse can be tricky. Using chocolate is a common way to help structure and flavor it, but chef Katie Reicher struggled to with developing a non-chocolate version. “I had a “eureka!” ...

Bruce Marder (Capo, Cora’s Coffee Shop, House Café) recently opened the charming Red Rooster Bakery in Santa Monica. Along with bagels, crostadas, and other sweet and savory treats, he’ll be serving ...

Place the angel food cake cubes in a compote dish. In a mixing bowl fold together the lemon yogurt and the cook whip. Place the mixture on top of the angel food cake. Sprinkle with berries. Garnish ...

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 ...

Grease the insides of eight 4-ounce ramekins with butter and coat with granulated sugar. Combine in a mixing bowl the buttermilk, lemon juice, and the egg yolks. Mix the flour, remaining sugar, salt, ...

Whenever I have raspberries in the kitchen, I find myself melting them in a saucepan along with some water, ginger, and lemon ...