For this cake made in the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked.
This simple sour cream cake is brightened by lemon zest and dotted with ripe apricot halves that cook down to intense tangy sweetness in the oven.
This recipe comes from the chief of the Arcata Fire Department in Humboldt County, California and is considered an all-time favorite among the fireman.
Loaded with ripe fruit, this moist cake is a cross between two classic English desserts, sponge cake and summer pudding.
This beautiful Russian pastry combines cod, salmon, rice, and herbs to create a delicious and unique dish.
Lavender adds a delightful twist to this classic French dessert.
This delicious cake, popular at afternoon teas in England, was named in honor of Queen Victoria.
This recipe is based on one from Betty Crocker’s Picture Cookbook, and even after all these years, it’s still delicious.
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Pavola's are a popular dessert in New Zealand.
This cream-and-fruit-topped dessert evolved from years of recipe-swapping among the women of New Zealand.
Toni Evins, Maida Heatter's late daughter, who lived on East 62nd Street in Manhattan, created this tart, sweet cake.
This recipe originally called for red raspberries and came from a Cuisinart magazine published in 1979.
The addition of fresh raspberries makes for a sweet surprise in this otherwise standard lemon meringue pie.
This recipe starts with pasta frolla (“soft dough”) from Carol Fields’s The Italian Baker (HarperCollins, 1985).
This dish bursts with flavor when made with a true artisanal British farmhouse cheese.
These sweet spiced buns, best when freshly hot out of the oven, are traditionally served on Easter, marked with a cross to symbolize Jesus's crucifixion.
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