The chef’s favorite lemon tart is a somewhat sophisticated take on Southern-style lemon chess pie. This simple tart really is one of Ben’s favorite desserts and has been a standard in Karen’s ...

I’m writing this column having just spent an hour with our local fruit gleaner picking tangelos from my tree. We must have pulled at least 40 pounds. Earlier in the day, I’d picked an additional three ...

This is an elegant dessert that is very easy, can be done ahead of time, and tastes absolutely exquisite. The lemon sabayon is a lot like a lemon curd; the difference is you cook the eggs over hot ...

The stand out recipe from this week HAS to be Henry & Anna’s Lemon Tart, and we have one that is just as delicious for you. Golden, crumbly shortcrust pastry is filled with a sweet, creamy and zesty ...

This Lemon Bundt Cake is exceptionally light and tender, filled with bright lemon flavor, and beautifully simple to make and serve.

Linda Xiao for The New York Times. Food Stylist: Monica Pierini. This easy version has a timesaving twist. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Instead of a classic tart ...

I am so happy that it’s spring. Even with the temperamental weather, I am enjoying the daffodils in my front yard which bloomed my favorite shade of bright yellow a few days ago. With Mother s Day ...

Preheat the oven to 350°F. For the crust, combine the cookie crumbs, melted butter, and sugar in a bowl. Mix with your hands or a spatula until the mixture holds together. Pat the mixture into the ...

I watched my friend chef Michel Richard invent the garnish for my velvety Meyer lemon curd tart. He peeled long strings of zest from a couple of lemons with a spiral stripper designed for peeling ...