Top these beautiful cakes with Vanessa Seder’s Faux Aioli.
Because the zucchini and carrots were picked the night before our visit to the farm, the oh-so-fresh flavor of this savory tart really knocked us out.
Carrot cake belongs on every Easter buffet dessert table. And these sweet cupcakes are something EVERYONE can eat.
Jenny Rosenstrach’s latke recipe is perfect for a family dinner, but do double or triple the recipe for a party.
Dorie Greenspan’s amazing little gems have just three ingredients and BONUS! are gluten free. Nutty, caramel flavor shines through.