Molly Wizenberg

What meatloaf is to Americans, pâté de campagne—a sublime mixture of pork and bacon—is to the French. The two merged during, of all things, a trip to a Dallas beauty parlor, and the result is one unforgettable recipe.

The story of how a luscious batch of nutty candy from the author's home state became a lasting family holiday tradition.

Buttery and sweet, the apple turnover is a simply made, satisfying pleasure that's elevated to the sublime by Parisian boulangeries—and home bakers, too.

Sweeter than scallions, subtler than onions, leeks are beloved in Belgium. This is the tale of a trip and the tart it inspired.

In Seattle, a neighborhood restaurant that satisfies on all counts—plus the dish that keeps our columnist coming back.