This pastry recipe was one of those rare revelations that send shock waves through our test kitchens.

Meyer lemons are so special—more naturally sweet and floral than regular lemons—and we think using them in a soufflé is a nice way to highlight their uniqueness....

The garlic-nut sauce known as tarator, which sometimes also includes tahini, is a classic Turkish accompaniment to mussels and fried fish as well as vegetables.

Using adobo sauce in this lively egg dish adds a subtle smoky flavor without the hassle of roasting and cleaning fresh peppers. Plus, the recipe includes a nifty method for softening tortillas....

These have the lively crisp exterior and cloudlike interior you expect from a gougère, but with an incredibly intense combination of smoky bacon, roasted corn, and extra-sharp Cheddar.

We come back to this basic stock recipe year after year because we love the depth and dark hue from roasting the meat and vegetables beforehand.

In the winter months, there’s nothing like the bewitching, slightly exotic flavor of Key limes to transport you mentally to some warm tropical spot. This cake, with its tart lime filling offset by...

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.

Barbecue expert Steven Raichlen shares his recipe for a whole roasted pig with fragrant Balinese spices, including lemongrass, ginger, galangal, turmeric, and hot chiles.