Our recipe for this towering dessert, featuring eight layers of buttery yellow cake with chocolate-fudge icing, was inspired by a decadent version served at Becca's Smith Island Cakes in Tasley, Virgina.
This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish.
Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008).
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche.
This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch.
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Cream, butter, bread crumbs, and cheese make this asparagus casserole a deliciously decadent side dish. This recipe was given to us by Margaret Barstow, who got it from a friend's 89-year-old grandmother. The recipe appeared alongside David Nussbaum’s piece, “Hadley Grass” (April 2001), about asparagus farming in Massachusetts.
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
This flavorful blending of feta, eggs, and tomatoes, though appreciated in Greece, is Bulgarian in origin.
This braided bread is traditionally perfumed with the essence of makhlépi, the seeds of Mediterranean wild cherries.
This epic Genoese tart was traditionally made with 33 layers of dough—one for each year of Christ's life.
The addition of fresh raspberries makes for a sweet surprise in this otherwise standard lemon meringue pie.
This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning.
Refreshing and moist, this cake is a lovely compliment to a hearty meal.
This pineapple sponge cake, developed by chef Judy Haubert as a Mother's Day gift for her mom, swaps coconut flour for the standard all-purpose.
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