This version of blini—a tribute to the Russian communities throughout the New York metropolitan area—is fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute....

We recommend serving these griddle cakes with orange slices on the side.

To make our soufflé fail-safe, we bake it in a pie plate to ensure a quick, even rise.

Butternut squash and parsnips combine with garlic oil and black olives to make a piquant and sophisticated side dish.

We roasted a whole head of garlic for this recipe even though it’s more than needed—the leftover cloves are so versatile to have on hand.

Celebrate the arrival of summer's corn, here softly set in a spoon bread.

When buying fresh apricots, look for fruit that is plump, fragrant, and gives a little when squeezed.

Two mustards mellowed with honey and yogurt make a terrific sauce for chicken—or even fish or pork.

Asparagus is a star of the season, as a side dish to any main course, or as a salad topped with a squeeze of lemon juice.