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 ...

Southern bakers have always been crafty with the ingredients they have on hand and the time they have to use them. Even if Mama is a diehard from-scratch baker, there are times when everyone has to ...

Preheat the oven to 350°F and grease, flour and line an 8x4 inch loaf pan. In a bowl, combine the flour, baking powder and salt. Set aside. In another large bowl, cream together the softened butter, ...

For centuries, Sephardic women soaked almonds and ground them in order to make almond cakes. But if I were to suggest a recipe that required grinding almonds by hand, I’m pretty sure 99% of our ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Who ever said living with food intolerances means a boring life clearly never met this cake. Light, moist, full of almond flavor ...

It's a rustic cake perfect for dessert -- or even brunch! Rosie Gill, Director of Education at Christopher Kimball’s Milk Street, joined us to share the Almond-Coconut Cake recipe from the May-June ...