Author: Kimberly Kennedy
Author: Sharon Blonder Leff
Author: Brooks Headley
Author: Anna Pump
Author: Jill Silverman Hough
Author: Cherie Perkins Raglin
Pumpkin and oil keep this cake fresh even in high, dry mountain air. Topped with a white icing glaze and walnuts, it makes a gala presentation, and at every altitude it won high praise from taste-testers...
Author: Susan G. Purdy
Author: Lillian Chou
Brandy, cinnamon, and lemon zest combine to give this plum tart unbelievable aroma and wonderful flavor.
Author: Joan Nathan
Author: Jeanne Thiel Kelley
Author: Rosie Bialowas
The Italian cream cheese, mascarpone, lightens up the filling and topping.
Author: Sarah Patterson Scott
Author: Tracey Seaman
Choose a mild, not-too-peppery olive oil for this tender cake; something fruity will complement the lemony sweetness, but an assertively bitter oil will overwhelm.
Author: Jessica Koslow
Author: James Beard
Author: Katie Brown
Author: Melissa Roberts
Author: Anita Lo
Author: Mark Bittman
Author: Ruth Cousineau
Author: James Tanner
Author: Sue Li
Author: Dorie Greenspan
Author: Dawn Perry
Author: Sarah Kagan
Author: Cory Schreiber