Skip the fussy pie crust and go rogue with Lidia Bastianich's easy free-form plum tart, called crostata di prugne fresche in Italian.

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, actress Ali Larter stops us dead in our tracks with this ...

#tweetyourshabbat is a global movement founded by Carly Pildis, celebrating the struggle and joy of getting Shabbat on the table every week. This is a place for real dinners and real conversations ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Having a simple, fancy-looking dessert you can ...

Plums are typically eaten out of hand, but I especially love them cooked into a tart, fragrant ruby-red medley. Adding only a handful of raspberries to the plums enhances the plums with berry flavor.

Combine the flour and sugar in a food processor. Add the butter, and process until it resembles sand. Whisk together the yolks and 1 tablespoon cream in a small bowl. Gradually add this to the flour ...

Crumbs carry a reputation as crummy. But they can come in handy, breading chicken or bolstering meatball. Once, I watched a chef slip a layer of crumbs between fruit-tart pastry and fruit-tart fruit.

The taste of early autumn, baked into a simple tart When plums are in season, there’s no better way to use them than in a soft, golden tart that brings out their natural sweetness. This easy plum tart ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Lidia Bastianich, owner of New York City restaurant Felidia, joins Kathie Lee and Hoda in the TODAY kitchen to demonstrate how simple it is to whip up a free-form plum tart for your family. (Run time: ...