Dessert: A delightful combination of one of the most beloved cakes and the best refreshing cocktail you can ever have!

I love working citrus into a recipe and often use lemons and limes in both sweet and savory dishes to brighten up the other flavors. But there are times when that punch of tang is required to stand on ...

Serve this chilled cranberry pie topped with whipped cream and jewel-toned fruit. Tart, sweet, and with a vibrant color, it will be the coolest fruit pie you put on the dessert table. Cheryl Slocum is ...

Certainly Easter has immense significance on the religious calendar. But on the secular side, Easter’s themes are eggs and bunnies — and sugar. By dinner, everyone’s a little sugared out. Still, ...

In September, Alain Ducasse’s Midtown bistro Benoit reopened after a short summer revamp, refreshed, as if back from vacation in the south of France. Both the space and menu retained their cozy bistro ...

Lemons get all the attention. Other than squeezing a lime wedge onto tacos or using the juice to bake a pie or mix up a batch of margaritas, how often do you consider adding the less-loved green ...

We’re serious about keeping farmers market produce on the menu all year long. Alexandra Stafford of Alexandra Kitchen shows us how to store, prep, and make the most of it, without wasting a scrap. Not ...

Apparently I was born without the chocolate gene. If anyone is promising decadence for dessert, I would prefer death by citrus. Lemon or lime will do, as long as it comes in an absurdly rich and ...

When the markets are stacked as high with delicious citrus as they are right now, it’s probably a cook’s responsibility to use it as much as possible. But what to do with another half-dozen Meyer ...

This tangy and slightly tropical curd recipe makes a good layer cake or meringue pie filling. Or, you know, dip shortbread cookies into it. If gifting this, transfer it to a glass jar and make sure ...