You can find recipes in old cookbooks that could successfully be used in contemporary cafes and restaurants. Such is the ...

Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Getteline Rene. David Malosh for The New York Times. Food Stylist: Simon Andrews. Served warm from the oven ...

2. Soften gelatin in water. Lorrie’s trick is use a microwave safe container and put it in the microwave for about 10 seconds ...

There's no dessert more refreshing than a perfectly tart lemon cake. To add a bit of excitement to a relatively simple dessert, we like using chia seeds, shredded coconut, blueberries or pistachios.

Lorrie was my first college roommate. It was decades ago, yet I remember clearly that checking into that dorm room fueled its share of anxiety. Would my dormmate be friendly? Would she be interesting?

And to this day we remain pals. It turned out that she is a wonderful cook and baker. I especially love her Lemon-Angel Cake Dessert, an irresistible blend of gelatin-amped lemon custard, pieces ...