An easy cake to make, this is lovely topped with spice-scented sautéed pears and sweetened cinnamon-spiced whipped cream.
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.
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.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
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.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
These cookies are gently sweetened and perfect with a cup of tea.