There are many ways to stuff these iconic New Orleans sandwiches, but doing it with fried oysters is arguably the best.

The secret to this dish’s enduring popularity is the caramelized onions, whose rich sweetness rounds out the earthy flavor of the lentils and kale.

Gina Marie Miraglia Eriquez got the idea of using egg fettuccine in place of lasagne noodles in this lasagne from Mary Ann Castaldi.

Ever dream about bringing an impressive roast to the holiday table with equally impressive ease? Now you can.

These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan.

It might seem odd to describe something cold—ice cream—as sultry, but there is no denying genuine come-hither appeal.

In this rich tart, a substantial, buttery crust cradles a chewy, candylike caramel filling bursting with deep, nuanced flavor.

The citrus notes of Lillet, orange zest and fresh juice, plus the alcohol changes the mixture’s freezing point, making this granita more delicate and fluffier than many....