Make this soup with the best buttermilk you can find. I get mine from Willow Hills Farm in Kentucky. Try a local dairy farmer, if you can. You need to...
No one knows who created Lord Baltimore Cake, when or where, though there are myths, one of them dating back to the original Lord Baltimore who, piqued at the extravagant...
Cheesecake is delicious, but its decadence comes at a price; it’s one of the fussiest desserts to prepare. Once the delicate custard-based cake emerges from the oven—and its water bath—it...
Classie nougat honey, egg whites, and nuts is usually made with almonds, but we like to make it our own by adding pistachios and dried cherries or cranberries. If you...
Whenever I travel about the South, I head for the nearest bookstore and have a look at the local cookbooks, those spiral-bound paperbacks published by churches and clubs to raise...
This is my interpretation of the French Galette des Rois, a delicious almond-rich cake customarily made for Twelfth Night (6 January), when the three kings are said to have arrived...
Festooned with glacé fruits and nuts, this exquisite honey-sweetened Italian Christmas cake is jam-packed with fragrant and exotic things. This recipe, a little altered, comes from cakeophile Alison Finch’s informative...
This is a traditional method of making a fruit nalewka. You can use most stone fruit for this method, such as cherries, apricots or plums. You could also use quince,...