August’s Cookbook Club selection, Rustic Fruit Desserts combines the authors’ love of baking with their passion for fresh, seasonal produce.

Pastry chef David Lebovitz praises the French capital without sugar-coating.

In this rich tart, a substantial, buttery crust cradles a chewy, candylike caramel filling bursting with deep, nuanced flavor.

What do you call a breakfast Danish that’s been to charm school? A Czech kolache.

Whether it’s a steaming bowl of grits or a stack of tender waffles, sometimes all you want is breakfast—even if it’s past sunset. These 12 morning meals hit the spot any time of day....

A loose riff on the Greek cheese pie known as myzithropita, this recipe uses ricotta, eggs, and sugar to emulate its taste and texture.

Linzertorte is traditionally made with hazelnuts and raspberry jam, but our version has a warmly spiced almond pastry and vivid apricot filling.

This elegant hors d’ oeuvre of thin cylinders of phyllo is filled with the woodsy intensity of mushrooms.

Food editor Lillian Chou shows you how to make a simple parchment cone for decorating cookies and cakes.