This popular magic cake has three distinct layers and requires only six ingredients to make. It disappears fast, too, just ...

Known as "Jewish Apple Cake" because it uses oil instead of butter, this cake is called "Gateau de Hannouka" In France. The recipe is from Joan Nathan's "Quiches, Kugels and Couscous: My Search for ...

The braised lamb is redolent of pomegranates and cumin. The chicken dumpling soup is fragrant with Persian limes and cardamom. Pan-seared potato gnocchi are laced with dried porcini, mesquite-grilled ...

From depressed cakes to a human butcher shop, Miss Cakehead’s creations have consistently been monster media sensations. Here, she talks about pushing boundaries while minding taste. “If someone wants ...

This stunning cake from chef Gabriel Gaté is perfect served on its own for afternoon tea, or as dessert with a scoop of ice-cream. Best of all, you can make this cake year round as it uses preserved ...

This chestnut cake is from Paul Aratow’s translation of “La Bonne Cuisine de Madame E. Saint-Ange,” a book that has often been called the “French ‘Joy of Cooking.’” Make a cut around the perimeter of ...