In winter Kay Simon sandwiches this cake with wine jelly, in summer substituting a simple purée of fresh raspberries.
Wine for Cooking and to Drink Merlot is important in the Yakima Valley, and perfect for this cake.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.