JOURNAL

This cake, made with whipped ricotta, browned butter, and just enough flour to hold it together, is both creamy and light....

Nettle and garlic are both old-world remedies—good for circulation, immunity, and warding off winter colds. Here, they com...

Whether it’s a simple sausage with all the trimmings or a seasonal cake, Dom Gattermayr’s approach to food is generous in ...

For Mother’s Day, we invited photographer Lisa Sorgini and writer Stephanie Guest to reflect on the daily repetitions of c...

These beans remind me of lunches at my grandparents' house, on lace tablecloths covered with a sheet of thick plastic for ...

This one reminds me of Easter, but without the need for a backyard spit or a crowd. Just lamb and potatoes, slow-roasted a...

This is a simple rice pudding base that you can top with any combination of nuts and fruits. I’ve used figs and hazelnuts,...

For Ella Mittas, food is more than just what’s served on a plate. It’s a portal into tales of culture, identity, and conne...

This refreshing red fruit soup recipe offers a light and bright alternative to traditional festive desserts, perfect for a...

The magic of a Pithivier lies in its clever design—its signature chimney lets moisture escape for a perfectly crisp base w...

For anyone that celebrates the holiday season in the southern hemisphere, soup is typically off the menu. But we think thi...