Author: Kristine Kidd
Author: Kriss Harvey
Author: Maggie Ruggiero
Author: Dorie Greenspan
This classic spongecake is thought to have originated with German settlers.
Author: Amber Levinson
Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party. Tart, juicy raspberries are stacked between layers of rich chocolate cake...
Author: Michele Adams
Author: Jeanne Kelley
Author: Melissa Murphy
Author: Melissa Murphy
Author: Amanda Hesser
Adding grated orange peel amps up the melon's flavor, and layering whipped cream with the icy granita makes for an intriguing contrast of both texture and temperature.
Author: Lora Zarubin
Author: Jacques Pépin
Author: Vikas Khanna
Author: Annalise Roberts
This impressive, summery, thyme-scented layer cake is easier to pull off than it looks. The genoise-style sponge cake is made with melted butter for a more tender, flavorful base.
Author: Anna Stockwell
Author: Linnea Johansson
Author: Tracey Zabar
To create patisserie-perfect macaroons, Sandra Holl uses very finely ground almond flour. To remove the larger pieces, sift the flour before using.
Author: Sandra Holl
Author: Kimberly Kennedy