As this cake bakes, it separates into a soufflé-like layer on top and citrusy pudding on the bottom.

This one-pot dinner has lots of things kids love—chicken, peas, and rice—while saffron gives the medley adult appeal.

Here, we pepped up the fail-safe brunch combination of bacon, egg, and cheese by adding handfuls of flavorful sautéed arugula.

Molasses seems to soften both the rugged flavor and the texture of this whole-wheat bread. This homey, free-form bread is quick and easy, too.

Good old split-pea soup moves up in the world when a smattering of crisp, salty, fried country ham is sprinkled on top.

The wonderful flavors of pumpkin pie rejiggered into a dreamy mousse is a breeze to make—you may never go back to pie again.

A blend of crisp, soft, and chewy textures combined with a parade of flavors—sweet, salty, beefy—makes this platter an irresistible hit at parties.

Food editor Gina Marie Miraglia Eriquez demonstrates how to use this handy kitchen tool. Can she convince editor in chief Ruth Reichl that food cooked in a pressure cooker can be tasty?...