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 is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
Not to be confused with tartar sauce, this tahini-based dipping sauce is perfect with steamed artichokes.
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.
This recipe appeared with Margo True's article "Trifling Matters" (November 2002), in which it was described as the favorite trifle of Alan Davidson, the late author of The Oxford Companion to Food (Oxford University Press, 1999).
In this recipe the bananas are mashed and then put into the batter to distribute their flavor.
Pavola's are a popular dessert in New Zealand.
Fresh, unsmoked ham makes a delicious roast.