Pastry chef Debbie Maruke glazes the cake and serves it with a caramel sauce, but we think the cake is terrific on its own.

We remember waiting in long lines outside Berthillon, the famous Parisian ice cream maker, in the middle of winter just to have a scoop of their green apple sorbet. This recipe is just as wonderful and much...

To make these ice pops nonalcoholic, substitute freshly squeezed orange juice for the tequila.

Serve this luscious pie with vanilla or cinnamon ice cream or lightly sweetened whipped cream—or both!

An easy but elegant tart—perfect for a weekend in the country.

Mike Madison believes life shouldn’t be too perfect—that goes for your vegetables, too.

A light, elegant beginning for a spring or summer meal, this recipe is a variation of the fruit gazpachos of Spain.

The secret to these macaroons’ texture is the Italian meringue, composed of egg whites and a boiling sugar syrup.