Executive editor John “Doc” Willoughby shows you how to make this cake from our new cookbook, Gourmet Today.

Don’t scoff until you taste what this hybrid citrus can do for an ordinary glass of beer.

Three eggs. Two lemons. Five extraordinarily different desserts. A couple of very modest ingredients add up to a brilliant moment at the end of a meal.

A Dutch Baby—basically a cross between a pancake and a popover—is tremendously popular in Seattle; according to local lore, it originated at a restaurant there called Manca’s....

The Hot Toddy—for centuries, the classic remedy for a freezing-cold night—is, writes cocktail historian David Wondrich in Imbibe!, “one of the clearest signs I know that there is a providential plan to the universe.”...

The ruffly white meringue called a Pavlova is all about sublime textures.

Here comes the sun: Topped with graceful fans of candied fennel and bathed in a golden syrup, this lemony upside-down cake is a cheery sight.

The clean, bright flavor of this simple cake makes dinner guests perk up and exclaim, “I haven’t had this for years!”

Easy enough to make for a weeknight dessert, delicious enough to crown a dinner party, this pudding is cool, lush, and light on the tongue.

Buttery chunks of avocado, little hints of radish heat, and a simple, lemony vinaigrette make this salad a crisp and refreshing balm.