Cheese custard — essentially the filling for quiche — baked in a rectangular pan is the easiest dinner ever. It can be cut into squares or rectangles, eaten hot, lukewarm, or right from the fridge. A ...

Heat oven to 350 degrees. Coat a 9-by-13-inch baking dish with nonstick spray.Combine flour, sugar and salt in a bowl; with a pastry blender or two knives, cut in butter until mixture resembles coarse ...

Serve up some custard to add a little luxury to your meal — you deserve it. Greg Dupree / Food Styling by Ruth Blackburn / Prop Styling by Thom Driver Just like love, custard is many-splendored and ...

Is it me, or have rhubarb desserts gotten pinker and more vivid in the last few years? A decade or so ago, they weren’t always the most attractive confections, at least not the ones I baked. The ...

Bake layers of pumpkin and custard into a pie or squares. This recipe makes two pies, which conveniently uses up a standard can of pumpkin. Halve the recipe if you have a use for the extra pumpkin. To ...

Brownies, cheesecake bars, blondies, and more!

Meyer lemons have an intense, almost orange, color. Discovered in China by Frank Meyer and introduced to American cooks in 1908, the fruits are a cross between a lemon and a sweet orange. They’re ...