recipes

Quick and easy honey cake recipe, homemade with simple ingredients, from scratch. Rich, soft, moist and not too sweet. Uses honey instead of sugar. Topped off with a chocolate honey glaze drizzle. This rustic, old fashioned cake is not be confused with honey bun cake recipe, which is totally different and typically a doctored cake mix recipe. I love this just as much as my Classic Vanilla Cake Recipe. There are so many versions of this no sugar cake. I have come across Hawaiian, Indian, Jewish Rosh Hashanah and Greek recipes. The most popular seem to be Fijian or Fiji

A few years ago, I moved to Austria, where spatzle's widespread availability led me to consume it in shameful quantities, and also learn the recipe.

Holy Cannoli! This is the best, most delicious, and authentic cannoli recipe. See the step by step photo guide for how to make them!

These Italian Baked Zeppole Di San Giuseppe Recipe are authentic Italian cream-filled pastries for the Feast of St Joseph. Follow the step-by-step photo guide to achieve perfect results. The pastry is light and airy with a

This simple Italian Butter Cookies Recipe (bakery style) are just like the kind we buy in Italy. Only 7 ingredients and are one hour! Yum.

Best Gnocchi Alla Sorrentina Recipe (Baked Gnocchi) potato gnocchi smothered in a rich tomato sauce, topped with a melty layer of cheese!

Financiers (French Almond Cakes) are traditional small pastries with a light moist sponge cake texture a crispy crust outside

Easy Blackberry Clafoutis recipe a simple dessert that takes just 15 minutes to prepare & 40 minutes to bake. Serve warm, room temp, or cold

Brown Butter Sea Salt Cookies are are amazingly rich and delicious buttery cookies that have the perfect divine nutty flavor

From scratch, you won't be able to resist these Chocolate Cream Cheese Cupcakes Don't miss out on these tasty treats - grab the recipe now!

Perfectly Lemony Lemon Bread is tart and sweet and finished off with a mouthwatering glaze! Delicious with breakfast, as a snack or even dessert!

In “Eat Your Vegetables: Bold Recipes for the Single Cook,” Joe Yonan suggests grating corn to take the kernels off and extract the delicious milky pulp from the cob This method maximizes the amount of pure corn flavor that you can add to any dish Here, most of the corn is grated to create a super creamy, one-pot pasta that tastes sweet and summery

Practically a no-cook recipe, this celebration of corn, tomatoes and plenty of herbs is about as easy as summer pasta gets A dollop or two of ricotta adds milky softness, enriching the tangy, garlicky tomatoes and plump kernels of corn, but you can leave it out if you prefer Although this dish is best with seasonal tomatoes and freshly shucked corn, it’s also excellent made with frozen corn and year-round grape tomatoes, cut into cubes

Sweet, sour and a little spicy, this meal tastes like home — specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career Her younger daughter, Grace Han, shared this recipe: “quick, easy and my mom’s favorite.” Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer — no high-heat stir-frying necessary — to create a tasty caramelized crust before the pieces are flipped together Coated in a dead-simple kung pao sauce that delivers the dish’s signature salty tang, the chicken begs to be spooned over steamed rice

Green goddess dressing was served for the first time, in the 1920s, at the Palace Hotel, in San Francisco, at a banquet in honor of George Arliss, who starred in the play “The Green Goddess.” Herbaceous, creamy and tangy, the original recipe used mayonnaise, scallions, chives, tarragon, parsley, anchovies and vinegar This vegan rendition mostly sticks to tradition, but employs tahini for body, basil for sweetness and soy sauce for a flavor that’s similar to anchovy Keep the dressing thick for a dip, or thin it to coat sturdy salad leaves like romaine, iceberg, escarole or radicchio.

This decadent, comforting 'marry-me' chicken dinner is worthy of a marriage proposal!

This weeknight sheet-pan chicken dinner makes exciting use of refrigerator staples A fun mash-up of mustard, miso, scallions, garlic and ginger creates a zesty coating for skinless chicken thighs The flavors soak into the chicken as it roasts, and the thighs are left on the bone to keep the meat juicy

Chicken Alfredo is like a distant American cousin of the Roman fettuccine Alfredo The original dish was created, in 1908, by Alfredo Di Lelio using only a handful of ingredients: namely rich sweet butter, Parmigiano-Reggiano and pasta water artfully tossed together Heavy cream, while not traditional and only used in the American iteration, gives the sauce its rich flavor and creamy consistency and requires less tossing

This Chicken Marsala is so creamy and so good! Learn how to make chicken Marsala with breaded chicken cutlets in a Marsala wine and cream sauce. Psst, the secret's in the pancetta!

Fresh, creamy, and refreshing Vanilla Ice Cream. A simple 4 ingredient treat that is simply delish and the perfect side to all your favorite treats!

These delicious Banana Cream Pie Cupcakes are banana cupcakes with a cream pie filling that are topped with a homemade banana frosting! You won't be able to eat just one!

Drawing on some of the sunny flavors of the Mediterranean, this recipe coats boneless chicken thighs in yogurt, lemon juice, oregano and garlic, then cooks them with some lemon slices to infuse them with bright flavor Paired with juicy, charred tomatoes, silky red onion and an array of toppings, this sheet-pan feast is perfect for piling into a pita pocket Adding some of the feta to the reserved yogurt dip is encouraged, as is serving this with thinly sliced cucumbers for a cooling, refreshing bite.

It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce Its excellence derives from the balance of its flavors, in the alchemy of the process

Food Writer, Eater, Cook

This recipe proves that the perfect summer pound cake takes no special equipment or skill to pull off Once you’ve prepared the peaches, this is essentially a dump-and-whisk cake Puréed peaches (plus an extra egg yolk) keep the cake from drying out

In a modern world of Cinnamon Hot Pockets and Pecan Pie Pringles, apple-picking is one of the few agricultural rituals we can all still get our hands into This cake — a classic from 1973 — is a godsend to anyone who has overloaded at the pick-your-own orchard or overbought at the farmers’ market Like many simple cakes, this one uses neutral oil that lets the fruit flavor come through, rather than show-offy butter.

This Zeppole di San Giuseppe recipe for traditional Italian cream filled pastries includes step by step directions for perfect results.

Use this recipe for all your brioche needs from hamburger buns to a morning breakfast addition to your bread basket, but don't forget to try them with a granita and cream, Sicilian style!