Pies,Cakes, and Loafs

Indulge in this classic Plum Torte recipe, a beloved tradition at The New York Times, first published in 1983 and reprinted annually until 1989. This sweet and satisfying dessert features a flaky crust, tender plums, and a hint of spice. Personal Notes: 1 batch makes enough for 3 small springform pans originally, I only added plums to make a pinwheel on the top - next time I would add more plums. Perhaps between layers of batter.

Sautéed onion, pepper and spinach lace this sturdy frittata that’s as good warm out of the pan as it is cold Bacon and goat cheese enrich the mix, which can be eaten alone or put in a sandwich (see tip below) This recipe is, of course, delicious as is, but you can also take a cue from one of our commenters, Joan, who made this with leftover peppers and onions, adding sliced roasted baby potatoes