Students of Moroccan cuisine will tell you that olives don’t belong in a chicken stew with prunes, but if you love that sweet-briny balancing act, feel free to add them....

It’s the stuff of dumpling dreams: wrappers filled with sweet surprises.

A little fancier than a fruit salad yet almost as easy, this cool combination of musky cantaloupe and honeydew gets an unexpected fillip from icy granita.

These eight-legged creatures provide great natural pest control in vineyards—but they’re also starting to show up in the supermarket at an alarming rate.

Lingonberries make a tart, sourish jam that is delicious served with meats and game; try it alongside a baked ham.

Simple, tender buttermilk cake topped with a nice, sugary crunch.

From crunchy almond matzo brittle to an aromatic cardamom cake, our editors’ favorite Passover desserts are sure to have your Seder guests clamoring for the recipes.

A Dutch Baby—basically a cross between a pancake and a popover—is tremendously popular in Seattle; according to local lore, it originated at a restaurant there called Manca’s....

The Hot Toddy—for centuries, the classic remedy for a freezing-cold night—is, writes cocktail historian David Wondrich in Imbibe!, “one of the clearest signs I know that there is a providential plan to the universe.”...