From American flag cake and streusel to chocolate, olive oil and ricotta, and upside-down sheet cake, the best cakes of summer are here.
Mayada Anjari’s The Bread & Salt Between Us isn’t designed as a bible of Syrian cuisine; instead, it’s dispatches from her Syria.
With Christmas on our doorsteps, it’s time to bake. Here are some of our editors’ favorite cookie recipes.
A jewel-toned Austrian cake brimming with raspberry jam.
Food52 shows us how to make our farmers market apples sinfully good right in time for Halloween.
Pops are like an air conditioner in your mouth, and one of the best ways to use up all that Greenmarket fruit. We recommend these recipes for all that extra watermelon and cantaloupe.
“Honey pie” — which I used to call my husband, back when he was just my boyfriend — stars just honey and eggs with butter and a little vanilla and nutmeg. Stir it up for your valentine.
Apricots and peaches have yielded the stage to apples and pears, but I’m going to be eating Macs, Winesaps and Bosc til rhubarb season so I postpone the inevitable with the year’s final stone fruit: plums.
The topping is unusual, crunchy, and great on whatever fruit you’ve got.
I love poached eggs for breakfast. You already know my favorite way to eat eggs for dinner. But you know what’s just as good? Eggs for dessert.
In the current issue of Edible Brooklyn we profiled Liz Gutman and Jen King, the ladies behind Brooklyn’s artisan candy company Liddabit Sweets, and promised our readers a recipe from their recently released Liddabit Sweets Candy Cookbook.
When you hit the Greenmarket this weekend, pick up some Farmer Ground Flour (sold at the Cayuga Pure Organics stands) and try this earthy, rustic pound cake from June Russell, farm inspection manager for the Greenmarkets. Made of cornmeal, buckwheat and wheat, it’s a cross between cake and cornbread and makes a wonderful winter treat.