Born out of a scarcity of fresh eggs, chocolate-mayonnaise cake is one of those Depression-era recipes that sounds a lot stranger than it tastes. After all, cakes rely on eggs and fat for tenderness and...
Author: Melissa Clark
Topped with coarse Demerara sugar and chopped pecans, this might just be the crunchiest coffee cake you've ever made. It's also one of the easiest, as it's quickly whisked together in just one bowl. Soft,...
Author: Melissa Clark
Right or wrong I've always viewed the cupcake as a frosting transport system, and if you're not a huge frosting fan (I'm not), then I figured, why bother? Then I remembered a friend had mentioned a recipe...
Author: Suzanne Lenzer
I love a clandestine soda in the preparation of food, a flash of carbonation where the French might use wine, or brandy. It may be transgressive to say so, but I'm hardly alone, for all those who cringe...
Author: Sam Sifton
This Southern staple is the kind of cake that's always on the table, ready to greet anyone who comes over. Good enough for dessert, it's also not supersweet, so you could have it for breakfast with coffee...
Author: Millie Peartree
This is delicious made with fresh juice, but even with supermarket O.J., it always tastes swell. Do not think about skipping the glaze; it is not a mere finish for the top, but the juicy essence that soaks...
Author: Julia Moskin