Layers of meat, cheese and vegetables are held together by cheesy eggs, and are sandwiched with crescent dough crust in this ...

Everybody loves a good pecan pie. But if you really want to take things to the next level, make like the Barefoot Contessa and whip up a Chocolate Pecan Meringue Torte from her new book, Cook Like a ...

This flourless chocolate pistachio raspberry torte is gluten-free and totally plant-based. It works as a showstopping dessert ...

Living in the Colorado High Country is pure joy. Baking in it isn’t. High altitude makes cookies spread in the pan and cakes fall and few baked goods turn out as they do at sea level. This ...

I'd never tasted — let alone baked — the dazzling plum torte from the New York Times, despite its firmly entrenched role in the national baking consciousness. Fortunately, my pal John rectified that ...

1. Bring cream cheese to room temperature. Spray an 8- to 9-inch springform pan with cooking spray and set aside. (Or use a nonstick-surface springform without the spray.) 2. Using all but four of the ...

My grandmother made schaum torte every year for Easter while I was growing up. Hers was always baked in a springform pan, flavored with both vanilla and almond extract, and topped with sliced ...

The noted French chef Careme pronounced the vegetable torte well and truly dead by the first part of the 19th century. “Tortes are no longer fancy enough to appear on our opulent tables, for the ...

We tend to talk about seasons as if the year were a house with four separate rooms. You walk through a connecting door and slam it shut behind you. The reality is subtler, closer to a meandering ...

This is both the most often published and the most requested recipe in the Times archives. By my count, Marian Burros (who was given the recipe by Lois Levine, with whom Burros wrote "Elegant but Easy ...

Our most requested recipe of all time turns 40 this year, and it’s still going strong. By Emily Weinstein Credit...Julia Gartland for The New York Times. Food Stylist: Liza Jernow. Good morning. It’s ...