Name: Lindy's — or Is It Reuben's? — Cheesecake
Yield: Yield: at least 12 servings (D)
Ingredients: 1 cup all-purpose flour; 1/4 cup sugar; 1 teaspoon grated lemon rind; 1/2 teaspoon vanilla extract; 1 egg yolk; 1 stick (1/2 cup) unsalted butter, chilled and cut into 1/4-inch bits; 1 1/4 pounds softened cream cheese; 3/4 cup sugar; 1 1/2 tablespoons flour; 1 1/2 teaspoons grated lemon rind; 1 teaspoon grated orange rind; 1/2 teaspoon vanilla extract; 3 eggs plus 1 egg yolk; 2 tablespoons heavy cream

A Greek man answered an ad we ran in The New York Times for a baker. He said he baked Lindy's cheesecakes. "You get me the ingredients I want—pure cream cheese, eggs, and heavy cream and I'll make you Lindy's cheesecake." He was a gem. He baked Lindy's cheesecake for our restaurant.

Miriam Perlof, founder, the Country Club Restaurant and Pastry Diner, Philadelphia

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.