Our new favorite cupcake from ‘The Dahlia Bakery Cookbook.’
A delicious marinade flavors pork that goes well with rice and tortillas.
More brilliant deliciousness and ease from Ina Garten.
A breeze to make, this cake pairs beautifully with sliced fruit.
Mix this freezer-friendly blend with water for a fresh-tasting broth.
High heat turns the Brussels sprouts sweet and crispy, but lentils take center stage.
A fantastically simple and nourishing soup from Mark Bittman.
A moist and delicious cake with a creamy orange frosting.
Keeping the pasta and soup separate until you serve them enhances this dish.
A light, moist, nut-topped pound cake, redolent with the Mediterranean flavors of citrus and almonds.
Throw this easy main dish together in half an hour.
A gift for the gods from ‘The Gourmet Cookie Book,’ circa 1971.
An easy, delicious dessert. Serve warm on a cold day.
Make this classic casserole with leftovers.