This recipe for chocolate-almond cake is four hundred years old, and was passed down orally in one Bayonne family from mother to daughter in Spanish, Ladino, and then French. The accent of rum was probably introduced in the seventeenth century. My guess is that at first the eggs would have been whole, and later separated, the whites whipped to give it more height, probably in the eighteenth century. This cake can be made with matzo cake meal for Passover.
Crispy. Golden. Fluffy. Bubbe would approve.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.