Editor’s note: High altitudes makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents ...

Spring is a time for sunny days, budding flowers, nesting birds and, in our household, lemon tarts. I always bake at least one this time of year; the fresh citrus flavor is a perfect counterpart to ...

Napa, Calif.--AT dusk, a lone kayak slips around a bend in the river. Sitting on a restaurant terrace overlooking the water, sipping an aperitif of pastis dosed with grenadine syrop, we contentedly ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. The lemon tart lives up to its name and needs nothing more than a dollop of freshly whipped cream as ...

I’m writing this column having just spent an hour with our local fruit gleaner picking tangelos from my tree. We must have pulled at least 40 pounds. Earlier in the day, I’d picked an additional three ...

Linda Xiao for The New York Times. Food Stylist: Monica Pierini. This easy version has a timesaving twist. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Instead of a classic tart ...