Vegetarian

A British take on potato salad that's both simple and sublime, this summery staple draws on the tart richness of crème fraîche and the pucker of lemon.

Heirloom tomatoes go on ice for this simple yet elegant sorbet. Use yellow, red, orange, or purple fruit, but my all means, make this sorbet.

Summer at its simplest, not to mention its most splendid. Five minutes of effort yield a meal that rivals round-trip tickets to Italy.

Given this cobbler's delicately sweet filling and crumbly, flaky topping, our search for the perfect cobbler ends here—and, we dare say, so will yours.

Don't let these delicate, diminutive cakes with the froufrou French name fool you. They're a cinch to toss in the oven--and even easier to toss in the mouth.

A swift stovetop version of classic pommes Anna, these sliced spuds are swaddled in butter, garlic, and Julia Child's enthusiastic approval.

"Best peach pie in the world!" That's what folks are saying about this recipe. We're not going to argue.

Lemon, ricotta cheese, peas, and pappardelle pasta. The name sorta says it all. But we'll add that it can be made in no time.

Cinnamon is the solo act in this sophisticated but simple gelato. Creamy, indulgent, and complex tasting, this gelato is sure to become a new favorite.

Forget that wedge of iceberg beneath a glob of bottled blue cheese dressing. This lovely little salad is creamy yet sharp, rich yet acidic, classic yet blissfully unconventional.

Who knew Katharine Hepburn was as agile at baking as acting? These brownies make us think maybe she missed her true calling.

Want proof that just four everyday ingredients can turn into something spectacular? Look no further than this chocolate magic.

Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff and will make your mouth water. Here's how to make it at home.

This luscious, silken, subtly flavored coconut tart is topped with a delicate burnt-sugar crust borrowed from crème brûlée, that shatters when sliced.

This beauty of a biscotti may seem a descendant of sorts from fruitcake, though it boasts a heck of a lot more allure than its stodgy ancestor.

This pasta, filled with earthy morel mushroom and ramps--wild leeks--is balanced by the richness of Grana Padano and mascarpone cheese.

The perfect egg fried sunnyside up, boasting a white that's neither overly crisp at the edges and a yolk that's justifiably jiggly.

Simultaneously crispy and chewy and silken, these flourless French indulgences make us swoon each and every time without fail.

Most of us may need a stiff drink on April 15th, but this cake is loaded with plenty of butter and booze. Consider it a classy alternative to a bottle of vodka.

Just like the much-ballyhooed chocolate blackout cake from Ebinger's in Brooklyn, this one has the same pudding-like filling, the same tender chocolate crumb, and the same rich, rich frosting.