This tart was inspired by the torta di cioccolata at Florence’s Trattoria Garga.

This is a great way to turn the peel of juiced clementine halves into a delicacy.

Clementines take the place of oranges in this variation on the French classic duck à l’orange.

Pancake lovers, beware: We just upped the ante. Puffed and golden, this fruit-covered cake may just become your go-to weekend breakfast for two.

This salsa would also be great on chicken or pork.

Basil pesto has a strong floral quality—this one, made of pecans and arugula, is richer, with a peppery bite. Prepare an extra batch to use as a spread on turkey sandwiches....

A potato revolution has taken root. We visit a kitchen garden to find the flavors of the earth.

When the first English colonists arrived in the New World, they learned it was a long way from roast beef with Yorkshire pudding to turkey with cranberry sauce.