This is the ultimate chocolate birthday cake. It keeps well for days, covered or wrapped in the fridge, staying moist and rich. My friend Erika, who can eat wheat, dairy, and eggs, marveled at how delicious this cake is; her husband (who never eats frosting) loved this one so much he ate all the frosting first, then ate the cake part. When people who have no dietary restrictions eat my recipes simply because they desire them, not out of necessity, then I know I’ve done my job.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.