A loose riff on the Greek cheese pie known as myzithropita, this recipe uses ricotta, eggs, and sugar to emulate its taste and texture.

This soup has many layers in its complexity, but the overall effect is of cleanness and freshness.

Russian borscht went upscale in the Borscht Horseradish Terrine. Here, the leftovers are transformed into a soup that stays true to the ingredient’s central European vibe....

When our test kitchen director adapted her son’s exquisite wedding cake for the home kitchen, she created this towering beauty—and it’s easier than it looks....

Our test kitchen director tours this ancient city and finds an irresistible treat: buttery Christmas pandoro.

This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks.

In this elegant European-style cake, thin layers of different flavors come together in each bite.

Our test kitchen director shows you how to prepare a glorious Thanksgiving meal—with a succulent bird and all the trimmings—in just hours.