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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.

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.

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

David Leite faces his phobia of pans with a hole in them, as he refers to Bundt pans, when he's elected to bake an Ina Garten cake for a Hollywood party.

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.

Also known as Neapolitan or Venetian cookies, these vivid cakes are stacked and sliced and dubbed cookies. We can deal.

At onetime French butter ruled in just about every pastry kitchen of note. But over the past decade, new American butters have been storming the gates.

The fresh flavors of lemon and blueberry are at their best here in Flo Braker's easily assembled, elegant tart.

A slightly heretical take on a French classic, this riff involves onion soup, bread, and cheese, but not quite like you've experienced it before.

If you've been to South Africa, chances are you've been craving this dish. Rest assured, it's possible to recapture the loveliness you experienced abroad back home in your kitchen.

Twenty years after writing this, David received a touching update when he discovered what happened to his first Viking stove, which he nicknamed Thor.

There's a double whammy of chocolate in these indulgent cookies that are loaded with chunks of chocolate and sprinkled with sea salt.

David Leite searches high and low for a piecrust that is flaky, rich, and full of the shocking goodness of good old-fashioned lard.