Chef and author Sarah Grueneberg is stopping by the TODAY kitchen to share a few of her favorite last--minute Thanksgiving recipes from her new cookbook "Listen to Your Vegetables: Italian-Inspired ...

The crumb of this mini loaf cake from Margarita Manzke, pastry chef at République, is incomparably tender and moist, thanks to its high proportion of yogurt. Candied Meyer lemon slices and fresh lemon ...

The crumb of this mini loaf cake from Margarita Manzke, pastry chef at République, is incomparably tender and moist thanks to its high proportion of yogurt. Candied Meyer lemon slices and fresh lemon ...

Pastry chef Paola Velez makes olive oil cake with earthy buckwheat flour, frosts it with vanilla buttercream, then garnishes it with edible flowers and chewy candied orange slices dredged in a mixture ...

Popovers don’t have much of a shelf life; this dessert from Minneapolis pastry chef Michelle Gayer uses the leftovers. The candied lemons and custard can be prepared in advance Meyer lemon popover ...

Desserts you cut into slices take center stage here, from creamy pies to biscotti, cakes, and more. Each recipe is big o ...

This special little appetizer can easily be served at breakfast, brunch or as a pre-dinner treat. I really like the way fruit and mushrooms work together — the earthiness of mushrooms is so well ...

Citrus fruits play so many roles in the kitchen, from offering a simple hit of balancing acidity to adding a subtle pop of brightness to taking center stage as a dish's key flavor profile. This goes ...