Pork all over Denmark is hauntingly tender. Food editor Maggie Ruggiero was taken with the pork belly she tasted there—crisp, but succulent and rich.

Spinach and strawberry salad had its moment in the ’80s, but this version will surprise you with its refinement.

These muffins, made with whole-wheat pastry flour, deliver all that you want and expect in a muffin.

The concept of ground almonds and extra-virgin olive oil in a cake may sound like a recipe for a lead weight, but this dessert is surprisingly airy and light yet also amazingly moist....

Here, ripe strawberries drizzled with Port glaze top a luxurious no-bake mascarpone filling. The press-in crust, by the way, is a breeze to make.

To make this stunning tart, we took the ingredients for a double pastry crust in another direction, turning some into a bottom crust and the rest into a sweet streusel topping....

This remarkable sabayon, made with egg yolks left over from Spiced-Pumpkin Soufflés with Bourbon Molasses Sauce, tastes like a very lush and airy lemon curd.