Serves 8

Light and moist, with an irresistible crispy top, this buttermilk cake has sweet-tart berries in every bite and takes...

This elegant tart is a great option for cooking in the bare-bones kitchen of a mountain cabin, since it doesn’t requi...

Blogger Sara Forte of Sprouted Kitchen makes savory crepes as a delicious vegetarian main course. “I like to make eno...

Any local smoked fish, from haddock to trout, works well iin this creamy chowder studded with corn kernels and tender...

Marinating lump crab overnight gives it terrific flavor; combining it with a scallion-and-paprika-spiked mayonnaise m...

This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering. Slideshow: More Tasty Veal Recipes

The secret to this salad is using big, juicy sweet onions like the Vidalias that Linton Hopkins favors, which get nic...

Linton Hopkins calls this vinegary slaw a maceration salad, because it sits overnight to develop its superbly tangy f...

“Ice cream sandwiches are universally popular, and everyone loves peach ice cream, too,” Linton Hopkins says. “To mak...

Linton Hopkins turns this slow-roasted pork shoulder into sliders. "Why are we so obsessed with the 30-minute meal?" ...

Even though Linton Hopkins’s stew is full of shrimp and sausage, the best part is the delicate lima beans, a Southern...

Chef Alex Raij made this big, impressive pie, which she calls pastel de parra, to snack on throughout the weekend; a ...

This wonderfully light ricotta cheesecake has a crisp Nilla wafer crust and is served with a strawberry-rhubarb compo...

Pastry chef Waylynn Lucas of Fonuts in Los Angeles uses xanthan gum to keep the meringue in her baked Alaska stable a...

This grilled lamb is Silvena Rowe’s signature dish at Quince in London. It can be set out on a buffet, or sliced and ...