If you love pumpkin pie and cheesecake, this dessert brings the best of both worlds. Chef Jean-Pierre walks you through his ...

If you need a simple dessert recipe that tastes like you put a ton of effort into it, look no further than a dump cake. Thanks to store-bought shortcuts, dump cakes come together flawlessly and don’t ...

Blend 1 banana, 2 tablespoons natural peanut butter, 1 scoop chocolate protein powder, 1 tablespoon cocoa powder, and almond ...

Make the trifle . In a large skillet, melt the butter. Add the diced pears. Cover and cook over moderate heat, stirring occasionally, until just softened, about 8 minutes.

Melt the butter, then mix with the crushed biscuits. Tip the mixture into the prepared tin and press into an even layer over the base. Bake on the middle shelf of the oven for 4–5 minutes, or ...

Baked Strawberry Cheesecake. Ingredients. For the base. 120g unsalted butter, melted, plus extra for the tin; 300g digestive biscuits; 25g golden caster sugar ...

Hello! Mia here, jumping in for Emily. Always a pleasure to be with the Five Weeknight Dishes crew. So: I love grocery shopping. When I travel, I don’t always hit the landmarks and must-sees.

Eid al-Adha 2025, observed from June 6th to 7th, is a time for prayer, reflection, and charity. Families celebrate with traditional dishes passed down ...

RHUBARB PUREE. Put the rhubarb, sugar, vanilla, and salt in a medium saucepan. Put over a medium heat and cook, stirring often, until the rhubarb has broken down and the mixture is thick and jammy.

Add the pumpkin cubes and toss to coat in the spices. Pour in the coconut milk and vegetable stock or water. Bring to a simmer, then cover and cook for 10 minutes.