This chocolate-lover’s dream is almost equal parts candy and cake. A poured chocolate fudge crowns the peaks and valleys of piped vanilla buttercream. At its heart, it’s a devil’s food…
Rich and buttery, this Depression-era classic uses hot milk to thin the batter. Whether you dress it up or down, this easy, moist sponge cake is a classic.
Studded with raisins and nuts, fragrant with nutmeg and cloves, the secret ingredient in this recipe is blackberry jam, which both flavors and colors the cake.
This towering “half-and-half” cake is worthy of a celebration, which makes it the go-to birthday cake in New Orleans. Layered with chocolate pudding and lemon custard on the inside, and…
The addition of ground cardamom and instant espresso to this chocolate cake calls to mind the tradition of cardamom coffee practiced throughout the Middle East and Southeast Asia. Cardamom’s floral…
These fun hand-held romaine leaves hold all the flavor of a Caesar salad without needing a fork, so they’re a perfect party food or starter. The jammy quail eggs temper…
Take a maple-apple-walnut filling, sandwich it between two shortbread-like crusts, then finish it with a maple glaze—and you have one delectable blondie. We use a little trick to create even…
Is there anything better than summer watermelon? Yes, it turns out: watermelon combined with the brightness of grapefruit juice (and vodka, if you choose).
Think of this as agua fresca meets frozen margarita. With or without tequila, it’s a perfect cooler for warm days (and nights).
The rose syrup or liqueur adds a floral note to this fruity alcohol-optional punch.
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