Everybody loves a good pecan pie. But if you really want to take things to the next level, make like the Barefoot Contessa and whip up a Chocolate Pecan Meringue Torte from her new book, Cook Like a ...

Editor’s note: High altitudes make cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in ...

Note: This recipe must be prepared in advance. "Of the many recipes that were born in my kitchen, this was one of the most exciting because it became the New York Times 1972 Dessert of the Year," ...

From 1987's 'Let's Bake with Beulah Ledner' cookbook by Maxine Wolchansky, Ledner's daughter. The 'Doberge Queen of New Orleans' adapted the famous Hungarian dobos torta to the local climate and gave ...

Bring the milk almost to a boil in a medium pot over medium heat. Add the chestnuts and remove the pot from the heat. Cover and let them steep to soften for 30 minutes. Drain the chestnuts, discarding ...

Never mind what the calendar says about the autumn equinox — I go on other seasonal cues to know that summer is over in a week. Mother nature isn’t that mysterious. For example, I just saw my first ...

Kate Wagner has mastered the use of nonwheat flours (think coconut, almond, potato and taro), and alternative forms of sugar and sweeteners approved by the American Diabetes Association, to create her ...

This triple-layer chocolate torte, the newspaper’s most requested dessert in 1972, was just one of the recipes developed by the legendary author, who died on Thursday at 102. By Margaux Laskey Maida ...

When my late friend Anna Pump came to the United States from Germany, she started a cooking school in New Jersey, where she lived. This is one of the recipes she taught her students. It's two disks of ...