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.

Judging by the delighted looks on the food editors’ faces when they first tried what is essentially cold, whipped lemonade, this 19th-century dessert deserves a renaissance....

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.”...

Our editors' top picks this month—a collection of hearty, satisfying dishes and fresh, market-driven fare—reflect the transition from winter into spring.

Inspired by the French salad of frisée au lardons and the classic egg-and-bacon sandwich, the resulting ’wich reaches a higher realm. (registration required)...

Ridiculously easy to make, this satiating breakfast is perfect for those remaining winter mornings.

The clean, bright flavor of this simple cake makes dinner guests perk up and exclaim, “I haven’t had this for years!”

Grits are often made with water, but the addition of whole milk—not to mention thick-cut bacon and fried eggs—turns a workhorse into a thoroughbred.

Stories of the most important meal of the day, whenever it is.

Whether it’s a steaming bowl of grits or a stack of tender waffles, sometimes all you want is breakfast—even if it’s past sunset. These 12 morning meals hit the spot any time of day....