Crisp and buttery, they are layered with bright flavor from lemon juice, zest, and extract.
Rich and buttery with big almond flavor, this cake is mixed in seconds in a food processor, but it tastes fancy and sophisticated, and it keeps for days.
A simple and delicious dessert, it is much more interesting when the caramel has a bitter edge.
For the lemon lover, delicate sandwich cookies that can either contain a gilding of jam or be made extra lemony with lemon buttercream or lemon curd.
They’re a crumbly Spanish shortbread most popularly known as Mexican wedding cookies or Russian tea cakes.
Stack cakes aren’t traditional layer cakes—they look more like a stack of pancakes piled up with a sweet filling between the layers.
Break it into pieces or cut into shapes with a serrated knife.
Welcome to the very sweet union of the macaroon and the candy bar.
Chef Sarah Copeland, author of Feast and food director at Real Simple, enjoys a good steak. But after meeting her husband, who is a vegetarian, she began to gravitate toward vegetables. Now she eats vegetarian 90 percent of the time.
“When you lightly blanch and freeze vegetables right away, a lot of the nutrients, taste and texture are retained.” Gary Brever on freezing summer vegetables for winter
“When you lightly blanch and freeze vegetables right away, a lot of the nutrients, taste and texture are retained.”