Persimmons were never my favorite growing up (I would much rather go for a sweet, juicy clementine), but they were a mainstay in our house during the colder months. I remember nabbing only the end ...

Dolly Getz of Lancaster County admits she doesn't always follow a recipe when baking. That philosophy may have helped the Lititz woman win the blue ribbon Jan. 6 in the chocolate cake competition at ...

This cake derives its magic from a tube of store-bought almond paste, which adds sweetness and almond flavor to boost that of the cherries. Its dense texture is balanced by the cherries and their ...

This light, delicious gluten-free cake is gently scented with lemon zest. Preheat oven to 350°F. Place a round of parchment paper on bottom of a 9-inch springform pan, and grease it and sides of pan ...

Laced with lemon zest and gently flavored by almond flour, this gluten- and dairy-free sponge cake is a beautiful way to highlight seasonal fruit. Jodie Kautzmann is an editor, baker, and confectioner ...

Whipping up your own almond paste adds just a few minutes, but smartly innovates on a classic recipe. By Melissa Clark A testament to a well-loved recipe is that, when you pull the cookbook it’s in ...

I’ve had a longtime love affair with coconut candy. Almond Joys and Mounds bars are always the first to disappear from my Halloween stash. (I use the present tense because at my age, I proudly ...

http://www.kqed.org/.stream/anon/radio/tcrmag/2014/07/2014-07-04b-tcrmag.mp3 If you grew up in or near San Jose, you’ve probably eaten a slice of burnt almond cake ...