Take this underappreciated vegetable beyond pie—and even into the savory realm—with our recipe collection.

This dark spice cake is baked in the oven and then rolled around a fluffy filling of cream and crystallized ginger.

Ingredients of Sephardic cooking—dates, cardamom, and orange zest—bring a mosaic of Mediterranean scents and textures to the Passover table.

We knew Chang was something special the minute we tasted his signature dish. He plays with the classic Chinese pork bun, retaining its pillowy wrapping, adding crisp cucumbers and scallions....

For this sophisticated cake, which will thrill any fan of bittersweet chocolate, Ferrigno took inspiration from a favorite Perugian café called Bar Sandri.

Almonds and matzo cake meal make a wonderfully textured crust for this refreshing, citrusy cheesecake.

For this pasta dough, we used a mixture of cake and all-purpose flours. It’s too delicate when you’re making noodles, but it’s great for filled, double-edged pastas like ravioli.

Pasta made with matzo cake meal is extremely light in texture and is no fuss to prepare when it’s rolled and cut into thin strips.

You’ll see this dough—essentially what’s known as pain viennois—all over France as an alternative to brioche.