David Lebovitz (1)
Pink Parsley (1)
With their complex, tart flavor, sour cherries make the best pie filling.
This dessert is a traditional Mexican Lenten feast food, and many variations on it exist. Rosaura Guerrero's trick was to infuse the customary sweet syrup with both cilantro and scallions.
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
We developed this recipe using several traditional ones for this famous Italian specialty.
Sharon Oddson, of Trattoria Garga in Florence, uses sweet wheat digestive biscuits in her cheesecake crust instead of the more common graham crackers.
To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it.
Lasagna is the most famous and savory of all Italian baked dishes.
Cretan cheeses can be difficult to find in the U.S. Try a Greek market, or cheese shops with a wide selection of international cheeses.
The American custom of eating cheese with apple pie inspired this Henry Harris recipe.
A French classic, these rich, creamy potatoes are the perfect accompaniment to grilled or roasted meats.
This crispy pizza turnover, whose name means “trouser leg” (for its shape), is a specialty of Naples—san marzano territory.
Author Jonathan Kandell sampled this appetizer at Fonda la Medina, a restaurant in Adobe, a now-shuttered Tlaquepaque folklore bazaar.
We prefer this pie be made with fewer layers than in most traditional recipes.
Feta cheese and zucchini squash are the focus of this savory pie.
This dessert was adapted from a recipe in Patricia Wells’s Bistro Cooking (Workman, 1989).
This is an American take on a much-loved Italian classic.
Use extra-sharp cheddar for these buttery little biscuits.
This variation of our Cheddar Cheese Biscuits uses scallions to add just the right nip of flavor.
This recipe is most often associated with the French city of Tours, near which, it is said, the biggest and best cardoons are grown.
This epic Genoese tart was traditionally made with 33 layers of dough—one for each year of Christ's life.