For the past five years, I’ve spent my late-summer birthday making plum jam. Parties are fun. Cake is good. But all I want is the quiet pleasure of standing over the stove, stirring and staring as the ...

Chef Renato Poliafito joins New York Living to share a recipe to make the perfect honey-ricotta black and white cookie and to talk about his cookbook “Dolci!, American Baking with an American Accent.” ...