To make sure each type of seafood in our “fruit of the sea” pasta is perfectly cooked, we add them to the pot in stages.
Roasting tomatoes on a wire rack with tomato paste and aromatics creates robust flavor for a sauce with briny clams. Spaghetti with Clams and Roasted
We found that using short-grain Arborio rice gives Greek pudding a silky-smooth texture. Greek Lemon Rice Pudding SERVES 8 WHY THIS RECIPE WORKS Traditional Greek
Whole-milk yogurt gives this traditional cake tang and richness, and extra-virgin olive oil offers subtle, fruity notes. Olive Oil–Yogurt Cake SERVES 12 WHY THIS RECIPE
Toasted polenta delivers deep corn flavor to this rustic upside-down cake featuring sweet, caramelized oranges. Orange Polenta Cake SERVES 12 WHY THIS RECIPE WORKS A
We use the food processor to grind the almonds and make the batter for our classic almond cake. Almond Cake SERVES 12 WHY THIS RECIPE
Slicing baklava all the way through before baking allows the pastry to soak up more of the flavorful sugar syrup. Baklava MAKES 32 to 40
We roll confectioners’ sugar–coated phyllo around a jammy fig filling for attractive cookies that hold their shape. Fig Phyllo Cookies MAKES about 24 cookies WHY
These traditional Italian cookies get their richness and flavor from slivered almonds, pine nuts, and sugar. Pignoli MAKES about 18 cookies WHY THIS RECIPE WORKS
For biscotti that are crisp but not too hard, we use whole eggs as the only source of fat in our recipe. Lemon-Anise Biscotti MAKES