They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Australian cookbook author Donna Hay shares an orange-infused cake from her cookbook ...

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The holiday season is full of traditions, and traditions bring pleasure and reassurance. They give us something to look forward to, and in times of difficulty or uncertainty, traditions root and ...

Recently I re-created a meal I’d enjoyed at a country restaurant in the Tuscan hills. The flavors were typical of that region, vibrant and straightforward. My guests, all real meat-lovers, had no idea ...

Our Swiss chef Ralph Schelling has whipped up a light, fluffy cake with a subtle hint of orange. For an especially rich flavour, substitute the butter with some silky Fontclara olive oil from Girona.

Persimmons were never my favorite growing up (I would much rather go for a sweet, juicy clementine), but they were a mainstay in our house during the colder months. I remember nabbing only the end ...

FARGO — Whenever my family visited my two sisters in Florida, we always insisted on a trip to the Bubble Room restaurant on Captiva Island. It was a kitschy, wondrous delight, which managed to look ...

For centuries, Sephardic women soaked almonds and ground them in order to make almond cakes. But if I were to suggest a recipe that required grinding almonds by hand, I’m pretty sure 99% of our ...

Preheat the oven to 180C/160C fan/gas 4. Butter the tin and line the base with baking parchment. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until ...