Sweet, tangy, smooth, and homemade. This dessert comes straight from Italy and, just like the Italians, it's sure to win your heart.

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

making it an easy-to-deploy make-ahead dessert. Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Getteline Rene. For this lemon pie, Yewande Komolafe drew ...