All Recipes

These chocolate-y devil's food cupcakes boast a creamy cheesecake-y addition. You may never go back to plain chocolate.

You're going to feel like a cheat when you serve these obscenely simple tarts to guests. Shhhh. Your secret's safe with us.

For this Armenian dish, homemade yogurt cheese is made into balls and marinated in oil infused with garlic, dill, and Aleppo pepper.

This classic French dessert is an eggy cake that's studded with currant, soaked with a vanilla-rum sauce and brushed with an apricot glaze.

This dish from my Connecticut neighbor is the best goose I've ever eaten. But in Danny's inimitable way, she simply insists it be served with red currant jelly. Nothing else will do.

Alice Medrich strikes again with this flaky, buttery crust filled with rich chocolate custard infused with a hint of espresso.

A most gratifying use for a gangly gourd, this silken butternut squash soup all but defines autumn.

What makes this apple cake so incredibly moist that it stands out from the rest? Lots of things, including a lovely swirl of cream poured on top of the batter and baked right in.

These doughnuts have a wonderful crisp gold-brown crust and tender insides, like a dessert version of hush puppies.

Ripe pears and sweet-tart dried cranberries are the stars of this fruit crumble. The topping is an old-fashioned mix of oatmeal, brown sugar, and butter.

Fresh cod is poached in an herby milk-cream mixture and gently folded into mashed potatoes. It makes a perfect spread for garlic toasts.

Dinner doesn't get any easier or more elegant than pasta tossed with butter, olive oil, Parmesan and pecorino Romano cheeses, and dusted with lots of black pepper.

An ethereally creamy, subtly sweet, wickedly pistachio-y gelato that derives its pure flavor from nothing more than the essentials.

This recipe from the late, great Edna Lewis turns out skillet-fried chicken that's perfectly seasoned, extra-crisp, and gosh darn beautiful in every way.

Easy enough for everyday yet sufficiently elegant for anytime you need a little oomph, this honey-inflected walnut cake never disappoints. Ever.

Decadent is the only way to describe these cupcakes. The rich, mocha cake is filled with even richer chocolate cream, then topped with white chocolate frosting.

Crackly phyllo that's crisp as autumn leaves give way to tender wild mushrooms in this simple, sumptuous savory strudel.

Simple and stunning. That's what we think of this ridiculously easy tart made with a graham cracker crumb crust, a luscious cheesecake-like filling made of cream cheese, cream, and sugar, and a scattering of summer berries.

Focaccia gets drizzled with an intense herb oil of basil, parsley, oregano, rosemary, garlic and thyme, then loaded with slices of potato, onions, and rosemary.

A French tradition born of necessity that, over the years, has been transformed into something that seems far, far more indulgent than putting to use leftovers.