In August of 1983, Marian Burros published her recipe for a plum torte in the De Gustibus column of the New York Times. It was just one more of the weekly installments that she had been for years.

CEO and co-founder of Food52 Amanda Hesser is joining TODAY to share a few of her favorite recipes from her iconic cookbook, "The Essential New York Times Cookbook: Classic Recipes for a New Century." ...

They are not many of us who could say, at the end of our lives, that we once caused a rebellion against the New York Times, but Marian Burros could—and proudly so. The respected reporter, editor, and ...

1 cup sugar, plus 1 tablespoon, or more or less, depending on the tartness of the plums • Heat the oven to 350 degrees. Sift the flour with the baking powder and salt. • Cream 1 cup sugar and the ...

In her latest book, The Seasonal Jewish Kitchen, author Amelia Saltsmanpresents a fresh, new take on cooking through the Jewish calendar. Inspired by her personal food ancestry and perspective on ...