Serves 12

At Seattle's High 5 Pie, owner Dani Cone has responded to popular demand by making these adorable, portable pies (she...

This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce mad...

"This is a culmination of all the meat loaves I've ever eaten," says Andrew Curren, chef-partner of 24 Di...

Tender chocolate cake with a luscious creamy filling is great in any form, but it's most fun of all in a whoopie pie....

Sautéed shallots and feta cheese flavor this simple spread, which is a delicious hors d'oeuvre at any time of ye...

This "bread" is Tangier's version of socca, the chickpea flour–based pancake of Nice, France, but it's much thicker a...

These spice cakes look like tiny pumpkins when they're covered with orange glaze and topped with a piece of dark lico...

Kerry Black's goal at Outside Lands music festival is for the food and wine to be as big a draw as the music. One of ...

Sam German created the mild, dark baking chocolate called Baker's German's Sweet Chocolate in 1852; in the late 1950s...

Porchetta, a traditional Italian street food, is a moist and fatty fresh ham covered with skin that's heavily sea...

During the Gold Rush, before the Panama Canal was constructed, voyagers to the West Coast sailed around Cape Horn, pi...

"It may not be widely known, but we have olive growers in South Texas, and they're making some great olive oil," says...

A British staple, crumpets are soft, thick porous breads that are baked on a griddle. Traditionally prepared in ring ...

Many versions of this dessert, made by soaking sponge cake in condensed milk, evaporated milk and cream, are too swee...

"I'm more addicted to chocolate than I am to sugar," says chocolatier Jacques Torres. A small piece of this super-chu...