A loose riff on the Greek cheese pie known as myzithropita, this recipe uses ricotta, eggs, and sugar to emulate its taste and texture.

This suave pale green custard, which gets its luxuriousness from nuts and egg yolks, is marvelous with the Fig Armagnac Soufflés.

Linzertorte is traditionally made with hazelnuts and raspberry jam, but our version has a warmly spiced almond pastry and vivid apricot filling.

These uncomplicated, virtually foolproof soufflés will make your loved ones feel indulged and sophisticated.

Bread pudding is sometimes as simple as a cut-up loaf baked in a rich custard, but it’s even better when fruit is added to the mix.

Rediscovering a lost holiday drink produced a simple thrill and a glass full of lighthearted bubbles.

When our test kitchen director adapted her son’s exquisite wedding cake for the home kitchen, she created this towering beauty—and it’s easier than it looks....

Roots are so tasty, convenient, and cost-effective that we couldn’t help but dig up some of our favorite recipes.