When life gives you lemons, make lemonade! But what do you do with those lemon peels when you’re finished squeezing them into a refreshing drink? If you’ve ever accidentally taken a bite out of a ...

Pastry chef Paola Velez makes olive oil cake with earthy buckwheat flour, frosts it with vanilla buttercream, then garnishes it with edible flowers and chewy candied orange slices dredged in a mixture ...

Chef and author Sarah Grueneberg is stopping by the TODAY kitchen to share a few of her favorite last--minute Thanksgiving recipes from her new cookbook "Listen to Your Vegetables: Italian-Inspired ...

1. In a large pot, combine the blackberries, 1 cup water, the sugar and lemon juice. Bring to a boil, remove from the heat and let steep, covered, for about an hour. 2. In a blender, purée the mixture ...