Our ingredient guru Kemp Minifie digs up the hearty history of the whole-grain hero

The perfect affair has to be accompanied by the perfect cuisine. Above all, it must be crowned by the perfect cake. This is pressure. And maybe it's that pressure that can lead couples to make some truly...

Coconut and pineapple are a natural pairing of tropical flavors. A tart, luscious, pineapple custard is spread between layers of moist coconut cake and then the cake is adorned with snowy peaks of...

Many vegetables benefit from roasting, which deepens their flavor, and broccoli is no exception. Frying capers first in a chile-laced olive oil, where they bloom and crisp, then showering them on top,...

Introducing American Classics, a trio of tributes to timeless dishes of the American canon, recipes included, by the celebrated cookbook author Jean Anderson: First, Anderson sleuths the origins of Eggs...

Think of this tart as a study in almonds, beginning with a crust enriched with ground almonds that is topped with marzipan (a confection of almonds with the flavor of almond extract) followed by frangipane...

Spatchcocking a bird—cutting out the backbone and flattening it, allows the chicken to cook quickly and evenly, resulting in moist juicy meat. A flavorful marinade of lemon and herbs infuses the...

"Sauté onions, celery, carrots," she explained, "then add pieces of leftover roast chicken, make a béchamel and use a pre-made pie crust. It’s so good—as good as homemade."...

Passover falls at the cusp of spring, and fresh asparagus on the table is one of the best ways to usher in the new season. Combined with the snap of green beans and sautéed with the silky, mild bite of green...

A yellow cake gets filled with jam then cleverly surrounded by a rhubarb mousse by using a larger spring-form pan as a mold. A jewel-like rhubarb glaze creates a finishing touch....