Mother's Day

Finely ground roasted almonds add terrific flavor to these crispy buttermilk waffles. Slideshow: Wonderful Waffle Re...

Pastry chef Caitlin Freeman arranges thin slices of nectarine on a meringue shell filled with pastry cream to create ...

These light pastries are filled with a terrific pistachio-studded pastry cream and topped with a creamy glaze. Slide...

This classic recipe for cream puffs is made with choux pastry and bakes up into airy, tender puffs. Slideshow: Break...

This classic recipe for chouquettes, made from choux pastry, is topped with sugar and bakes up into airy, tender puff...

“Being a good Hungarian Szegedi—my family’s real last name, which my grandfather changed when he came to America—our ...

When Matt Lewis became a baker, he started a quest to re-create the lemon Bundt cakes of his youth. After “a million ...

In her version of eggs Benedict, Tara Lazar swaps in applewood-smoked bacon for the usual Canadian bacon, because she...

To make her crème caramel more refreshing, chef Amanda Hallowell serves it partially frozen, like a semifreddo.

Jessica Hicks of Detroit’s Astro Coffee has two tricks to give this cake its rustic, nutty texture: She grinds whole,...

Sacher torte is a classic Austrian chocolate cake layered with apricot preserves. Lidia Bastianich’s version uses the...

This light, simple salad highlights poached morels and asparagus with a combination of frisée and butter lettuce...

Reminiscent of a Creamsicle, this creamy, tangy terrine can be made with a shortcut: store-bought orange sorbet.

“I am obsessed with the chèvre from Texas’s Pure Luck Farm,” says Laura Sawicki. “I love how well it pairs with ...

This buttery cornmeal cake contains more than a half-pound of toasted almonds, giving it an excellent, nutty flavor. ...