Jump to Recipe This custard pie is filled with flavors of fresh plums and golden honey! Sugar coated plums are tossed in ...

The New York Times plum pie is a true baking legend. Its recipe was first published back in 1983 and hasn't lost its popularity since. A food blogger with the nickname sprava smaku shared on Instagram ...

Blueberry: This is my go-to frozen fruit for baking. In my opinion, frozen blueberries impart a denser, deeper blueberry flavor than fresh blueberries. That goes double for wild b ...

Our beauty editor found the best skin care sets to gift (or try for yourself) from favorite brands like Drunk Elephant, ...

The bestselling author notes that she "never intended to have 30-some books" in the Plum universe Daniel Turbert Janet Evanovich and Now or Never book cover Janet Evanovich is keeping it fresh!

Janet Evanovich is keeping it fresh! The #1 New York Times Bestselling author may be more than two dozen books into her hit Stephanie Plum series, with No. 31, Now or Never, set to hit the shelves ...

Baking a pie from scratch is no simple task. Making a rustic galette from homemade pie crust and your choice of filling can be easier and more satisfying.

Chilean author Alia Trabucco Zerán has written an intense novel about the kind of deep down rot that lingers, despite the most vigorous scrubbing.

The bestselling author notes that she "never intended to have 30-some books" in the Plum universe Daniel Turbert Janet Evanovich and Now or Never book cover Janet Evanovich is keeping it fresh! The #1 ...