Author: Sarah Kagan
Honey cake emerges from its hibernation around the High Holidays in the fall, when honey and other sweet foods are eaten to usher in a sweet new year. But as much as this is an early fall cake for the...
Author: Jeffrey Yoskowitz
Author: Fany Gerson
Author: Joan Nathan
Packed full of a rainbow of colors, flavors, and textures, from spiced paneer, chickpeas, and tomatoes to roasted beets, sweet potatoes, and a citrusy coconut and cilantro sauce this is a vegetable dish...
Author: Meera Sodha
For these ultra-chewy and tender cookies, I started with the traditional chocolate chip cookie, took out some sugar and half the butter (but left enough to keep it delicious!), swapped the flour for whole...
Author: Daphne Oz
The Italian cream cheese, mascarpone, lightens up the filling and topping.
Author: Sarah Patterson Scott
Author: Elinor Klivans
Author: Sharon Blonder Leff
Author: Gertrude Burnom
We used an empty 1/2-gallon cardboard milk carton as a mold for this cake to keep the checkerboard pattern even.
Author: Gina Marie Miraglia Eriquez
Author: Debra Paquette
Author: Antonio Pisaniello
The combination of almond flour and self-rising flour gives this cake a tender, nutty crumb, while a drizzle of amaretto syrup keeps it irresistibly moist.
Author: Donna Hay
Author: Shelley Wiseman
Author: Jerry Traunfeld
Author: Ashley English
Author: Rafih Benjelloun
Author: Claudia Fleming
Author: Lana Sills