Maybe it’s all that boba that’s been floating around in frothy milk teas. Or maybe it’s a nod to nostalgia and the creamy tapioca pudding of childhood memories. Maybe it’s a little of both. Whatever ...

Enjoy this Brazilian dessert made of milled tapioca that has been cooked with sugar and milk. Happy Mother's Day! Ingredients ½ cup pearl tapioca (large pearls preferred) ¼ teaspoon salt 2 eggs – ...

Bring 4 cups of water to boil in a medium saucepan. Add the tapioca and simmer for 30 minutes or until the pearls turn clear, stirring to make sure the tapioca does not stick to the bottom of the pan.

It’s a woody shrub native to South America with a starchy tuberous root. It provides an important source of carbohydrates in certain regions, although it’s not high in protein or essential vitamins.

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Mr. Vogel’s recipe calls for constant stirring—just the job for a beautiful wooden spoon. Whipped egg whites give the pudding an unexpected lightness.

Even in a world where food trends cycle in and out faster than art-house films at a multiplex, the career trajectory of the pomegranate has been dazzling. Only three years ago it was a relatively ...

2 wcups freshly squeezed grapefruit juice (from about 4 grapefruits) 1/2 cup freshly squeezed Mandarin orange juice (from about 5 Mandarins) To make the granita: Combine the water and sugar in a small ...