I'm a sucker for desserts that feel elegant without requiring a ton of fancy cooking tricks. It may sound like a tall task, but a dessert like wine poached pears proves that it's possible. Fresh pears ...

Poached pears look sleek, but they can be boring. Instead of settling for a honey syrup or the same spice blend you eat in baked goods all autumn long, this recipe combines small seckel pears with ...

As the fresh-crop walnut season crests, those bins and baskets filled with glorious piles of satin-shelled, wrinkly brown nuts evoke all sorts of associations for Southern Californians. For some of us ...

Preheat the oven to 350 degrees Fahrenheit. Combine the honey and red wine together in a small saucepan and bring to a gentle simmer, whisking to combine. Remove from the heat. Add the vanilla bean ...

Michael Kunz, general manager of the Select, was happy to share the recipe for this combination of wine-poached pears, roasted beets and creamy burrata, the creation of executive chef Remi Granger.

1. In a 2-quart sauce pan with lid, bring brown sugar and water to a boil. Reduce heat to simmer, and cook until syrup begins to thicken, about 5 minutes. 2. Whisk in the rum or wine and pear juice ...

Fans of the Duchess of Sussex all know that before she was a duchess and was just a lowly successful television actor, she had a blog called The Tig. On her blog, the now-royal wrote fashion stories, ...

DECEMBER is a month for feasting -- which is not necessarily to say gorging, though it sometimes seems like it. Eating well is not the same thing as stuffing yourself and eating sensibly is not the ...

There is no in-between with pears. Underripe and the late-fall fruit is hard, astringent and tasteless; overripe and it's gritty and bland. At peak, a good pear is one of the finest fruits, perfumed, ...