Author: Melissa Roberts
Author: Susanna Foo
Author: Trude Reder
Author: Ila Walrath
Dairy-free, flourless, kosher for Passover, and pretty in pink-this rhubarb-topped tart is just the thing for all of your spring celebrations. Adding coconut oil to the coconut milk custard gives it an...
Author: Kat Boytsova
Author: Julie Richardson
Author: Jeanne Sauvage
Author: Janet Taylor McCracken
While my mother-in-law's rugelach were filled with cinnamon-sugared nuts, mine also include a slick of jam, some currants and a handful of chopped chocolate.
Author: Dorie Greenspan
Like so many homemade French desserts, this pound cake, tenderized with yogurt instead of butter, is utterly simple and versatile: Enjoy a slice for breakfast with a steaming cup of coffee, or serve it...
Author: Paul Grimes
Author: Celia Barbour
White Chocolate Layer Cake With Apricot Filling and White Chocolate Buttercream
Author: Melissa Roberts
Aranygaluska, also called golden dumpling cake, butter puffs, and monkey bread, has been extolled by Jewish immigrants from Hungary for years.
Author: Joan Nathan
Looks like a perfectly innocent bowl of apricot preserves, burns like a bright and fruity pepper jelly.
Author: Rick Martinez
Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.
Author: Chris Morocco
Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Author: Samantha Seneviratne
Fragrant persimmons star in this new take on the classic British cake.
Author: Carolyn Beth Weil
How to Make a Chocolate Raspberry Panini
Author: Rochelle Palermo
Sweet apricot preserves and funky-salty miso provide a glaze for this succulent pork tenderloin.
Author: Ivy Manning
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you can't find rose petal jam, substitute any jam you...
Author: Michelle Polzine
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
Author: Edward Lee