The contrasting tastes and textures of cornmeal and fresh corn kernels enrich the following recipe from Georgeanne Brennan. Tasters at the San Francisco Chronicle really liked the charred fresh chiles and the light, souffle-like texture. Serve this anytime — even for a light supper with a green salad and French bread. Brennan started writing for the Food section in 1982. She is the author of:... 

This souffle is baked in individual ramekins, then cooled and baked again right before serving, making it a great choice for entertaining. Tasters loved its delicate texture and subtle goat cheese flavor. AKPC_IDS += "24,"; Read More →

The following high-rise popover recipe makes the perfect Sunday breakfast dish. Serve them hot from the oven with unsalted butter and strawberry jam. It was created by Flo Braker, who began writing The Baker column for The Chronicle in 1989. She is the author of: The Simple Art Of Perfect Baking AKPC_IDS += "22,"; Read More →

This moist chocolate cake is overflowing with rum flavoring and raisins. It’s great coated with whipped cream or served hot with custard. That’s homemade pumpkin custard in the picture! My recipe makes one 9 or 10 inch tube pan (14 servings). Ingredients: 1 cup water 1/4 cup rum 2/3 cup chopped raisins 3/4 cup butter 1 egg 1 1/4 cups white sugar 1 2/3 cups all-purpose flour 1 teaspoon...