This is both the most often published and the most requested recipe in the Times archives. By my count, Marian Burros (who was given the recipe by Lois Levine, with whom Burros wrote "Elegant but Easy ...

You can truly let your imagination run wild when crafting the perfect dessert -- and that's exactly what this one Pittsburgh ...

Preheat the oven to 350°. Spray a 9-inch springform cake pan generously with olive oil. In a medium saucepan, cover the rice with the water and bring to a boil. Cover and cook over low heat until the ...

Lidia Bastianich's sacher torte, a classic Austrian chocolate cake layered with apricot preserves, is deliciously moist. Sacher torte is a classic Austrian chocolate cake layered with apricot ...

My grandmother made schaum torte every year for Easter while I was growing up. Hers was always baked in a springform pan, flavored with both vanilla and almond extract, and topped with sliced ...

Pete Wells remembers Marian Burros, a tenacious food reporter whose plum torte became one of The Times’s most famous recipes. By Pete Wells I’d been working at The New York Times about a day and a ...

Frank Sinatra led a full life and had an equally hearty appetite. It's no secret he preferred Italian food and there was one ...