The best way to enjoy an excess of summer peaches: folding them into a flaky, buttery freeform crust. This peach crostata is an easy, quick-to-prepare way to use up any excess summer fruit. The simple ...

Each week we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, actress Ali Larter puts an elevated twist on classic apple ...

Go to a farmers market and your mind begins to race. Fava beans? What can I do with them? What about the asparagus? And look at those artichokes! Strawberries, mmmm. There are so many terrific ...

What are you going to do with the apples you've picked this season? I can see them waiting for you now. Make an apple crostata with the recipe shared by Al Forno back in the day. It was one of Chef's ...

A free-form peach crostata is easier to make than pie, but just as sweet of a taste of summer. Gretchen McKay/Pittsburgh Post-Gazette/TNS It’s peach season. Time to pull out your rolling pin and ...

Meet crostata: pie’s low-maintenance younger sister, who’s every bit as worthy of your attention. In this version, a tender almond filling and a buttery crust — both quickly blended in the food ...

With all the delectable summer fruits available, it’s a good time to give Food Network star Giada De Laurentiis‘ fruit crostata a go. A close cousin of the French galette, crostatas can be made, of ...

This tart’s tender butter crust needs nothing but its fruity jam filling for a dessert that will be as impressive as it is easy to make. The lattice-style topping gives the pastry a pretty effect and ...

Note: This crostata dough is adapted from one by Nancy Silverton of Mozza. 1. Heat the oven to 400 degrees. 2. In the bowl of an electric mixer or food processor, combine the all-purpose flour, cake ...