At Mo Mo, chef Greg Malouf serves his b’stilla in individual portions, but we’ve opted to make a large pie designed to be served in wedges.

Silky panna cotta starts with an easy, quick homemade coconut milk: Simply soak dried shredded coconut briefly in hot water, then blend and strain it.

Molasses seems to soften both the rugged flavor and the texture of this whole-wheat bread. This homey, free-form bread is quick and easy, too.

The quintessential French home-style dessert, clafoutis is remarkably simple to throw together.

Yes, we know Christmas is months away, but when it draws nigh, you’ll want this recipe for stollen at the ready. It’s the best we’ve ever had.

A version of this three-ingredient side dish used to figure in many cookbooks, this one comes directly from food editor Ian Knauer’s great-grandmother Elizabeth Macaulay....

Elvis has left the building, but this cocktail, from one of his favorite hotels, will have you shaking your hips.

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....

Homemade ravioli are well worth the effort, and making them is the perfect task to share with a kitchen full of cooks (even novices can get in on the fun).