Contributor Stephanie Burt has shelves of community cookbooks, those spiral bound snapshots of the collected recipes from a church group, Junior League or another social organization. They hold a lot ...

In a large sauce pan or pot, combine milk, cinnamon, corn, sugar, corn starch, and salt, cook over medium-high heat until thickened, remove from heat. In a small bowl, lightly beat the 3 egg yolks and ...

Fruit can be every bit as decadent as chocolate cake according to Nicole Rucker, author of “Dappled: Baking Recipes for Fruit Lovers” (Avery, $32). Rucker, pastry chef and owner of Fiona as well as ...

Chef Ryan Scott of Finn Town Tavern in San Francisco joins TODAY Food to demonstrate how to make two easy yet crowd pleasing summer recipes. He shows us how to make a sweet and creamy corn pudding and ...

The texture of this savory pudding is similar to that of ricotta. It has a slight bite of heat and the corn adds a subtle sweetness. Technique tip: Don't skip the water bath when making this corn ...

“The Favorite Recipes of the Virginias” is a collection of recipes that has a more-than-abbreviated history of cooking in both Virginia and West Virginia that serves as its introduction. The recipes ...

From creamy casseroles to sides that smell like grandma’s kitchen, these holiday classics remind us why they stuck around in the first place. Turns out, old-fashioned holiday sides never really ...

Built from bread, accomplished easily -- a union of earthy ingredients, a single pan, the heat of the oven -- a bread pudding is a disarmingly simple dish. Yet this unassuming nature hides a wealth of ...