Persimmons were never my favorite growing up (I would much rather go for a sweet, juicy clementine), but they were a mainstay in our house during the colder months. I remember nabbing only the end ...

This light, moist cake is just the right ending to an extravagant Passover dinner. Versions of this Italian almond cake are popular around the Mediterranean, but this recipe from Susan Shapiro Jaslove ...

With one bowl, eight ingredients, and ten minutes Matthew Card says you'll get the most delicious almond cake around. The Food Editor of Christopher Kimball's Milk Street stopped by to show us how to ...

They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Australian cookbook author Donna Hay shares an orange-infused cake from her cookbook ...

"This food processor cake is moist and tender. Before serving, the cake is brushed with whiskey-laced syrup, then covered with jam-flavored fruit, and served with sour cream or creme fraîche. To make ...

Jessica Hicks of Detroit’s Astro Coffee has two tricks to give this cake its rustic, nutty texture: She grinds whole, skin-on almonds herself instead of using almond flour, and she adds a bit of ...

For centuries, Sephardic women soaked almonds and ground them in order to make almond cakes. But if I were to suggest a recipe that required grinding almonds by hand, I’m pretty sure 99% of our ...

When trying to swap traditional wheat flours with almond flour, follow one expert chef's advice on the correct ratio to use.

Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. Let me the set the scene. It was a couple of weeks ago, a blazing 90 degrees outside, and ...

Wedding cake flavor. Say those words in New Orleans, and those of us who grew up here know exactly what to expect: almond. The flavor comes from the traditional New Orleans wedding cake: A white, ...

We may earn a commission from links on this page. Pound cake doesn’t need me to “fix” it. This gorgeously dense, butter-enforced, sweet treat has graced bakeries and grocery store freezer aisles since ...