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…
Salmon and rice have a real affinity for one another, and this simple dish brings the two together seamlessly. Orange-ginger-marinated salmon is steamed on top of sushi rice, infusing it…
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…
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…
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