Cakes resembling Yule logs are very popular at Christmastime in Canada and the United States.

These satisfying tarts may incite “vegetarian envy” in your meat-eating guests. The recipe makes 4 main-course portions or can be served as sides.

This dish has a livelier, fresher taste than traditional risotto because the vegetables are cooked separately from the rice, then spooned over it in a rich ragoût.

This intense base is the secret to the full-bodied richness of the stew.

Flour and water—can it get any more basic? After a few minutes of kneading, the dough magically comes together into a smooth, supple ball.

Porcini, pancetta, and rosemary bring the woodsy goodness to this lasagna. Layer that with nutmeg scented bésciamella sauce and a sprinkling of parmesan and you have a lasagna that’s more wooing than a box of chocolates. There’s quite...

Using his artist's eye, food editor and stylist Paul Grimes transformed the usual free-form summer tomato salad into a showstopping terrine with structure and elegance.

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

Soup is a great way to use up leftover greens, especially the leafy tops of beets or turnips, which too often get tossed in the compost pile.