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Using a family rugelach recipe, chef Jenn Louis combines tart raspberry jam and crunchy almonds in a rich, flaky crea...

Jeni Britton Bauer uses pumpkin ice cream to flavor her terrific winter squash soup. Plus: More Soup Recipes

Star chef José Andrés makes a delicately light and sweet version of tres leches, the classic chilled cake s...

Legendary chef Jacques Pépin sears pork shoulder to make a terrific crust, then braises it slowly with stock, wi...

These crisp, buttery cookies from Sarah Hart are a riff on classic hazelnut sandies; the cookies are doctored with cr...

This sweet, silky sauce is great on pasta, chicken or grilled fish. Slideshow: More Carrot Recipes

Crispy, chewy and a little salty, these simple oatmeal cookies from baker Kir Jensen would be great with ice cream or...

Cocktails are a specialty at Trenchermen in Chicago. This lovely vodka-based one gets its pretty pink color from ros&...

These not-too-sweet turnovers feature exceptionally flaky rye-flour pastry and a date-spiked pistachio filling. Sli...

Lebkuchen are traditional delicately spiced German molasses-ginger cookies. This recipe, from mixologist Jeffrey Morg...

In a simple sauce like this, be sure to use great-tasting olive oil—the flavor really comes through. Slideshow: Mo...

This outstanding version of the Midwestern classic smoked fish dip gets extra flavor from the sweet onion vinaigrette...

These meatballs are a terrific snack for parties because they’re baked all at once in the oven instead of being fried...

Chef Bryan Voltaggio loves this make-ahead dish: a classic baked bread-and-egg casserole with bites of pepperoni, mus...

Dorie Greenspan has this tip for the luscious filling in her tart: “The caramel is easy to make perfectly, just exerc...

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