One for the nut-lover. A refreshing apple compote is topped with an almond (or hazelnut) sponge. Simple and delicious, it's an ideal Passover dessert.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
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.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
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.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.