I rarely mention sweets in this column because it's primarily about interesting, adaptable and relatively easy dinner-appropriate recipes. But this week we've gone off script in honor of my one true ...

Persimmons were never my favorite growing up (I would much rather go for a sweet, juicy clementine), but they were a mainstay in our house during the colder months. I remember nabbing only the end ...

In Holland (and in Flanders, too) everyone needs speculaas for the winter holiday. My favorite version of this medieval cake wraps gingerbread spiced by the sweet heat of cinnamon and the gentle glow ...

Forget the love angle on spring. This is the season when a cook’s thoughts turn to entertaining. Right now there is no end of excuses to feed friends and family, whether for Mother’s Day or graduation ...

This light, delicious gluten-free cake is gently scented with lemon zest. Preheat oven to 350°F. Place a round of parchment paper on bottom of a 9-inch springform pan, and grease it and sides of pan ...

Whipping up your own almond paste adds just a few minutes, but smartly innovates on a classic recipe. By Melissa Clark A testament to a well-loved recipe is that, when you pull the cookbook it’s in ...