In 1983, a modest plum torte recipe slipped into the pages of The New York Times, almost unnoticed. Yet, what followed was a culinary sensation that took on a life of its own, becoming the newspaper’s most requested and beloved recipe. Marian Burros, the food columnist behind the feature, couldn’t have predicted the recipe’s enduring appeal, but forty years later, it remains a beloved staple in kitchens across the world.
This year, Michèle Ouellet, model and vintner invited us into her kitchen for a taste test and a toast to all things plum. 
The torte, which is more of a cake, requires just eight ingredients and, like the changing leaves, symbolizes the turn from summer to fall for many.
The arrival of the Italian plum season each September signals a return to this classic recipe. As Marian Burros herself still makes the torte, waiting for those small blue-black Italian plums of early autumn, there’s a charm in its ritualistic return—a tradition passed down for generations.
Michèle was kind enough to open some of her Lorenza bubbly rosé, and as it turns out, it pairs perfectly with both the Plum ceramics, and the torte.
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