New York Magazine

An ideal addition to an Italian-flavored feast resounding with freshness and simplicity.

You make this creamy fritatta a day ahead, and serve it room temperature.

Mixed with cream and Gruyère cheese, the cauliflower adds an Autumnal touch to a bread pudding.

Even eggs can benefit from time on the grill as shown in this scramble with jalapeno, red onion, and goat cheese.

Ice cream, sorbet, and cookie dough combine in this decadent dessert.

According to chef-owners Marco Moreira and wife, Jo-Ann Markovitzky, this luscious dish "works every time."

Curry-tinged deviled eggs fit right in at all-American picnic-table feast.

A grill-maestro at one of Williamsburg’s best breakfast joint cooks eggs into brioche.

Egg whites add a meringuey quality, but fudginess prevails in these jumbo-size beauties.

Nothing against chickens, but according to a wizened egg expert, duck eggs have a greater ratio of yolk to whites, and are therefore “eggier.”

Lemon thyme packs a citric punch in the syrup served with this creamy frozen peach souffle.

A glass full of citrusy cream, juicy watermelon, and cantaloupe, and a shower of shaved melon granita makes a perfect parfait.

This frozen souffle is crunchy with nuggets of hazelnut praline and redolent of sweet, intensely fragrant fruit.

A moist cake spiced with young ginger.

The light, fluffy flan recipe comes from another great cook in the family: Grandma.

Chock-full of nuts and spiked with Frangelico, you'll both savor the results and want to lick the bowl.

This easy-to-follow recipe for luscious gelato is a great reason to break out your ice-cream maker.

Rich Swiss meringue and tart lemon curd get slathered between layers of yellow cake for a delectably sweet-tart dessert.

A barely cooked berry compote nestles up to Craft's fluffy steamed lemon pudding.

Thanksgiving, the chef has learned, shouldn’t be subject to radical innovations. A few tweaks, on the other hand, can’t hurt.

The chopped leaves and blossoms of these flowers go into this chosen condiment for crab salad—reserve a few flowers for garnish.

Hoffman's orange flan gives you a new ways to make Passover night different from all other nights.

Thinly sliced oranges, Grand Marnier, and orange marmalade go into this elegant tart.

Gulped down raw straight from the half-shell in staggering Diamond Jim Brady quantities, they’re hard to beat, but save a few for this classic Malaysian recipe.