This recipe came to The Times by way of Marian Burros in a 1985 article about the famous muffins served at the Ritz-Carlton hotel in Boston. The hotel has been serving blueberry muffins since it ...

Andrew Bui for The New York Times. Food Stylist: Liberty Fennell.

There is very little that needs to be said about a chocolate mousse cake. This one lives up to its name. It is gloriously intense. But the whisked egg whites ensure that it has a balancing lightness.

Here is an Italian-inspired recipe that uses store-bought or homemade pesto to season farro, which is then tossed with fresh spinach, roasted tomatoes, red onions and mozzarella for a complete ...

Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

Baking with kids is a joy and a mess, whatever your approach. You hope to get something edible, but it’s hardly the point. Their feverish glee of mixing, tasting, topping and gorging is worth signing ...

Armando Rafael for The New York Times. Food Stylist: Monica Pierini.

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Armando Rafael for The New York Times. Food Stylist: Monica Pierini. Armando Rafael for The New York Times. Food Stylist: Monica Pierini.

Bryan Gardner for The New York Times. Food Stylist: Greg Lofts.