Apple butter made from community-grown apples and mascarpone cream are sandwiched between layers of flaky puff pastry to give this traditional French dessert a seasonal American twist.

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Employing good cake technique and best practices can make the endeavor a whole lot less stressful for the baker. The biggest, most important step that you can take when making a cake comes well before you begin icing or stacking layers. For celebration cakes, there is no step more important than coming up with a plan and a timeline. Come learn the basic steps of layer cakes! More

Incredibly rich and creamy gelato that tastes so fully of chocolate and hazelnuts that you won't need to touch Nutella again. More

I've made a lot of fancy flavored birthday cakes for other people, but when my birthday rolls around, I prefer the same old-school, yellow cake that I remember my mom making for me. Hers was made from a boxed mix, but my version is homemade. This cake tastes how good yellow cake should; buttery, light, and moist. I use a soaker of simple syrup with real vanilla bean to ensure that the layers pack extra moisture and flavor. More

Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. I don't know what did it, but this past week I'd been craving a good sloppy Joe.... More

"Ragù Bolognese is the king of all meat sauces." [Photos: J. Kenji Lopez-Alt] Following this week's ricotta-fest, I found myself with a few quarts of the stuff left over. There's only so much queso fresco, paneer, or ricotta salata one... More

Get your holiday spirits on ice with this tart and festive gin-forward take on the sherry cobbler from Michael Madrusan and Jim Meehan of PDT in New York. More

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Ever since I was a wee little cook ripping up my first chives, burning my first steaks, and toughening up my first squid, I'd dreamt of poultry-stuffed-poultry-stuffed-poultry. The idea of a Turducken—a chicken stuffed into a duck stuffed into a turkey—is just so damn appealing. How could three such glorious birds not taste all the more glorious together? My goal for the last few years has been to try and perfect the ultimate Thanksgiving roast. This year, I finally succeeded, producing what is perhaps the finest roast to ever emerge from my oven. Turkey meat gave its juice away freely to anyone who asked. Perfectly rendered duck fat, tender to the teeth. And flavors that blended as harmoniously robotic lions joining forces to save the universe. Here's how it's done. More

This upgraded version of a turducken produces perfectly moist chicken, duck, and turkey meat with no flabby, unrendered skin. The ultimate Thanksgiving roast! More

Ultra-crisp fried chicken wings with an eggshell-thin crust that crackles and crunches. The key ingredient is a bit of vodka mixed into the thin batter. More

This recipe is about as close as you can get to wood-burning oven-style Neapolitan pizza without having to void the warranty of your oven. The Antimo Caputo Tipo "00" Italian bread flour called for helps improve the texture, but is... More

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Check out the video below for tips on stretching, topping, and baking your dough: This recipe works well with Jim Lahey's No Knead Broccoli Rabe, Garlic, Ginger, and Thai Chili Pizza. Note from Lahey: While I'm not picky about the... More

There are few things better for the soul or the body than a tangle of slick rice noodles in a rich, crystal clear, intensely beefy broth; the warm aroma of cinnamon, cloves, and star anise rising up in a cloud of steam. The intensely savory-salty hint of fish sauce balanced by a squeeze of lime juice and a handful of fresh herbs and chilies that you add to your bowl as you eat. Here's how to make it at home. More

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There are few things better for the soul or the body than a tangle of slick rice noodles in a rich, crystal clear, intensely beefy broth; the warm aroma of cinnamon, cloves, and star anise rising up in a cloud of steam. The intensely savory-salty hint of fish sauce balanced by a squeeze of lime juice and a handful of fresh herbs and chilies that you add to your bowl as you eat. Here's how to make it at home. More

This is a skewered, simpler version of Thai-style turmeric-scented grilled chicken that greatly reduces the time it would take you to grill a whole chicken as traditionally done. The flavor is not compromised, however. More

These easy to make classic ice cream sandwiches are the perfect make ahead gourmet ice cream dessert. The chocolate shortbread softens to just the right texture in the freezer and you can make them totally your own with your favorite ice cream. More

Notes: The whipped cream in this recipe is stabilized with unflavored gelatin and cream cheese—feel free to omit those ingredients if you expect the cake to go in one sitting. This recipe can be halved. If doing so, bake the... More

Strawberry shortcake is awesome, but biscuits are a pain in the butt to make, even for a seasoned pro. This variation replaces the finicky biscuits with moist, tender, fool-proof cupcakes. More

This mixture of herbs and vegetables may or may not qualify as a true sauce, but its power to bring a strong freshness to anything it touches makes it irresistible. More

Marcona almonds and honey have been used to flavor this nougat for centuries. More

[Photographs: J. Kenji Lopez-Alt] This pizza may sound heavy, but it comes out light, crisp, and airy. Easily one of the best, tastiest ways to cook pizza at home without a wood-burning oven. Note: Use high quality fresh mozzarella or... More

[Photograph: Sydney Oland] Note: The moussaka can be made up to a day in advance. Proceed with recipe just until the beginning of step 6 before you add the cheese sauce. Cover the partially-constructed casserole with plastic wrap and transfer... More

Before actually participating in one, I thought potlucks were kind of old fashioned. I always pictured 1960s-era Knights of Columbus halls, packed with Jello molds, limp crudite, and men in ornamental antler hats. Needless to say, was I off base. More

If the urge for a Pimm's strikes you, it is ridiculously easy to make a DIY version with ingredients you probably already have at home. If you want to play with the flavor profile, add a little sherry to give it a sweeter touch or a little Campari to accentuate the bitterness. Add a little simple syrup and fresh herbs to play up the sweet, summery flavor or increase the amount of gin to up the alcohol content and juniper intensity. More

Fair warning: this is some really rich chocolate ice cream. It's plenty dark, and so pumped with chocolate that it melts more into pudding than custard. The mint keeps things light enough, but a little of this goes a long way. More

Pâte sucrée is the sweet, crumbly French tart dough used for baking the bases of sweet tarts. The dough is chilled twice, once after mixing and again once it has been shaped in a tart pan. This recipe makes enough dough for two tarts. Make one now, and freeze the rest of the dough for next time. More