These baked pears with blue cheese are an elegant yet easy appetizer perfect for any gathering. Topped with crunchy walnuts, a drizzle of honey, and a touch of fresh thyme, they’re a crowd-pleaser ...

1 bottle ruby or late bottled vintage port wine (not tawny) Instructions: Place a small saucepan over medium-high heat (see Note); add port, cinnamon stick, cloves and orange zest. Bring just to a ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

Preheat oven to 375°F. Using a sharp knife, score a line around the edge of the pastry sheet about 1 inch from the edge, be careful not to cut all the way through the dough. Keeping inside the scoring ...

Pears never get the attention they deserve. The minute the first leaves change color and autumn hits, it always seems like apples get the spotlight. But pears are sweet, crisp and every bit as ...

Balsamic-Pepper Flank Steak with Grilled Pears and Blue Cheese For extra flavor, the marinade can be mixed with beef broth, then boiled and reduced until thick (while the steaks cook), then drizzled ...

Here & Now resident chef Kathy Gunst is celebrating pear season with recipes for poached pears, pear cake and pear salad. She brings samples for host Robin Young to taste. Apples get all the attention ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...