This pistachio cake is a cinch to make, and the combination of pistachio and lemon makes it a winner for breakfast, tea, or dessert.
A sheet of carrot cake filled is slathered with cream cheese frosting, sprinkled with candied pecans, then rolled up, jelly-roll style. A new twist.
An ooey, gooey chocolate cake filled with chocolate and chopped pecans is topped with an equally oozing layer of buttery sweet goodness.
The bitter, coffee-like flavor of stout marries beautifully with dark chocolate in this ultra-moist, slightly earthy cake, giving it a distinctive flavor.
Mmmm. Mocha chocolate cake slathered with an Irish whiskey-laced chocolate icing. A decadent, grown-up cake if ever there was one.
A gorgeous dessert, this almond cake has a rich, buttery flavor and toasted almond topping. Serve with strawberry-rhubarb compote or seasonal fruit.
Imam bayildi may be less famous than the French version – ratatouille – but it still magically transmutes eggplant, tomatoes and garlic into gold.
Roasted buttercup squash adds to the richness of this Italian gnocchi recipe. Black trumpet mushrooms provide a dramatic contrast to the colorful squash.
Ninety seconds flat brings you this lovely looking bowl of herb-marinated olives. Just toss and serve. Bada bing.
Ciambella is a delicious Italian coffee cake filled with plump raisins and toasted walnuts and spiked with marsala or rum. Goes great with a glass of wine.
These pineapple muffins are like individual pineapple upside-down cakes. Perfect for breakfast or dessert or anytime in between.
Sufganiyot comes from the Greek “sufgan”, meaning puffed and fried. Made by bakers in Jerusalem for Hanukkah, you can enjoy these jelly doughnuts at home.
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