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.
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…
Among Jamaica’s most homey, classic dishes, rice and peas is a staple. It’s heavily spiced, fragrant with chiles, ginger, allspice, and coconut milk. And while you may imagine green or…
These tasty little drop biscuits are wonderfully flavorful and a breeze to assemble. They stay moist longer than their butter-filled brethren—but they also taste super buttery! There is something about…
If there is a better flavor combination than hazelnuts and milk chocolate, I have yet to be introduced. These milk chocolate-studded hazelnut cookies get nutty flavor from hazelnut oil, hazelnut…
Strawberry and cornmeal is a match made in spring-dessert heaven. This cake is not too sweet, with lots of contrasting texture from the toothsome cornmeal and the soft berries. The…
Passion fruit juice is sour, much like a lemon. Its floral flavor makes it a great addition to cocktails. Add rum and a few ice cubes for a stronger drink,…
Achiote paste is a brick-red seasoning sold in blocks in the Latin section of most grocery stores or at your local Latin market. It is the signature flavoring of Cochinita…
Cooking the habanero in the rendered pancetta fat helps tame its heat while allowing its sweetness and fruitiness to shine. Scotch bonnet peppers would work as well, offering a more…
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