Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. When Claire Saffitz publishes a new cake recipe, particularly a loaf cake recipe, I adjust my ...

I’m writing this column having just spent an hour with our local fruit gleaner picking tangelos from my tree. We must have pulled at least 40 pounds. Earlier in the day, I’d picked an additional three ...

Squeeze the grapefruit, filter the juice and keep only 2 cups. Mix the powdered milk and sugar in a saucepan, and add the water and heat until it starts to boil. Let cool to ambient temperature then ...

Remove the ice cream from the freezer about 10 minutes before you want to serve it so that it can soften - Liz & Max Haarala Hamilton Possibly the best ice cream I’ve ever made. The recipe was ...

Hanging around on trees all about California: grapefruits -- heavy with juice, tartly sweet, beguilingly perfumed. Round and yellow as happy faces or suns, they seem to ripen just as the general ...

Citrus is an easy boon to lifeless meals. A sprinkle of zest can infuse a dish with the fruit’s essence, and a splash of juice adds a combination of acidity, brightness, bitterness and/or sweetness, ...

Chef, restaurateur and cookbook author Marcus Samuelsson's latest book, "The Rise," honors the traditions of Black cooks whose work has historically helped shape the American table, as well as leading ...

This unique pie features oodles of fresh grapefruit segments suspended in gelatin. Instructions: With a sharp knife, cut the rind and pith away from the whole grapefruit. Use the knife to cut away the ...

Grapefruits are bursting with tart yet subtly sweet flavors and plenty of nutrients. Although this citrus fruit is in-season during winter, enjoying grapefruit juice supplies you with its health ...

In 1926 in Hollywood, a man named Wilson Mizner opened a restaurant in the shape of an enormous hat. It was an era of novelty buildings (igloos, ice cream cones, hot dogs, etc), bizarre spectacles and ...