Perhaps one of the first domesticated fruits, the plum is an unsung hero in sweet and savory dishes alike. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience ...

I’ve been spending the past week in the Bay Area, and last Saturday I finally got the chance to go to Berkeley’s downtown farmers market. It was fun to see new (for me) vendors selling great bread, ...

Plums were recently on my mind as I was thinking of seasonal produce and brainstorming recipe ideas for my Dinner in Minutes column. The result was a skillet chicken, featured below. The process ...

I'd never tasted — let alone baked — the dazzling plum torte from the New York Times, despite its firmly entrenched role in the national baking consciousness. Fortunately, my pal John rectified that ...

This week, I was invited to a friend’s place to break the fast for Yom Kippur. I was tasked with making a dessert, and after a lot of research on what is traditional for the holiday, I found that, ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

This is both the most often published and the most requested recipe in the Times archives. By my count, Marian Burros (who was given the recipe by Lois Levine, with whom Burros wrote "Elegant but Easy ...

Plums are still in season, and Robert Wemischner comes on the Market Report this week to talk about what desserts he’s making with them. Here’s his recipe for plum pie. Speaking of pie, don’t forget ...