The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.
Author: Victoria Granof
Author: Alice Medrich
A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.
Author: Claire Saffitz
Author: Maria Helm Sinskey
Author: David Guas
Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa...
Author: Leticia Moreinos Schwartz
Author: Carole Bloom
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Daniel Patterson
Author: Jeanne Thiel Kelley
Author: Francis Mallmann
Coconut milk sheet cake with key lime curd-whipped cream and toasted coconut flakes
Author: Katherine Sacks
Author: Lidia Matticchio Bastianich
Author: Sarah Patterson Scott
Author: Nick Malgieri
Author: Kendra Vizcaino
Author: Julie Richardson
Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.
Author: Paul Grimes
Author: Allison Kave
Author: Sara Bonisteel
Author: Dorie Greenspan
If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture...
Author: Rose Levy Beranbaum
Author: Cindy Mushet
Author: Abigail Kirsch