Summer’s not quite here and the weather’s as manic as the stock market, yet the urge to break out the ice cream machines and patio umbrellas is fierce. We want our dinner outside (sunglasses down, ...

When Passover approaches, some of us stock up on nuts. Not only are they pretty great on their own, but they’re perfect for baking for the holiday, when flour is forbidden, because they make it ...

There are plenty of elaborate cakes and intricate desserts out there, and they definitely have their time and place. But this is what we would call a “low-effort, high-reward” cake. It doesn’t take ...

We prefer to warn you: this cake will be the best way to accompany your coffee or tea during snack time! A fondant texture, delicious flavors, a crunchy topping all in a super easy to make recipe. In ...

Preheat the oven to 180°C. Mix the cocoa powder with the 2 tbsp of caster sugar. Grease a 23cm loose-based round cake tin with oil and line the base with a circle of baking paper, then brush more oil ...

Peter Hoffman likes using purple plums, a.k.a. Italian prune plums, for this lightly spiced cake because they bake so well; the flavors intensify, but the plums don't become mushy. The garnishes are ...

Editor’s note: OPB’s video series “Superabundant” explores the stories behind the foods of the Pacific Northwest. Now we’re taking the same guiding principles to a new platform: Email. We’ve brought ...