Inspired by burfi — a fudgy, milk-based South Asian sweet — Hetal Vasavada makes a pistachio bark topped with melted white chocolate, edible flowers, and just a touch of 24-karat gold or pure silver ...

Our cookbook of the week is Soomaaliya by Ifrah F. Ahmed.

Sugar, cardamom, and fresh mint are all you need to transform ripe melon into a memorable dessert. Muskmelons, such as cantaloupe and honeydew, are sometimes treated like an afterthought—that's why ...

It’s Christmas week, so what better time for a comforting, luxurious drink than hot chocolate? Especially with a base that can be made ahead of time, tweaked to your taste and finished when desired.

There is no denying the hold the pumpkin spice everything has on American food culture during the fall. From lattes to cookies to ice cream to… kettle corn, pumpkin has taken over as the ingredient ...