[Photograph: Robyn Lee] Gooey butter cakes are to the Deen family what shrimp is to Bubba Gump. All you need is a boxed cake mix (any flavor) and fruit or other toppings for the gooeyness—from there, just go to...
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Note: Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. [Photographs and art: Jessie Oleson] When I was in college, I waited tables at a Middle Eastern restaurant on Atlantic Avenue in Brooklyn. While the...
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[Photograph: Robyn Lee] When this Blackberry Upside-Down Cake from the Gourmet Today cookbook emerged from the oven and I inverted it out of the pan, only one thought ran through my mind--why don't I always make upside-down cakes? They...
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- makes 1 small loaf - Published with permission from Arthur Schwartz. Arthur's note: This recipe is about as simple and as good as Ashkenazi honey cake gets. It is adapted from The Molly Goldberg Cookbook, published in 1955. Later...
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- makes one 8-inch square cake - Published with permission from Arthur Schwartz. For the topping: 1/2 cup coarsely chopped walnuts or pecans 3/4 cup sugar 1 tablespoon ground cinnamon or a combination of ground cinnamon, nutmeg, mace, and ginger...
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[Photograph: Diana Baur] Previously Escarole and Walnut Salad with Anchovy Dressing » All Seriously Italian recipes » Hold the phone, you may be thinking to yourself. Isn't lavender a French Provençal thing? Pazienza, I say—let me explain. Lavender, or...
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Note: Jessie Oleson (aka Cakespy) is a good pal of Serious Eats and an all-around super cool gal. Every Monday she will be chiming in with a delicious dessert recipe. Ah, Labor Day, that last hurrah of the outdoor eating...
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The following recipe is from the August 26 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I have a borderline unhealthy fascination with Christmas. I love the twinkling lights, piles of presents,...
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[Robyn Lee] Oh, nectarines. Why must our wonderful moments spent together be so fleeting? In a few short weeks, you will once again become another summer memory. But instead of prematurely mourning the passing of this nectarine season, we...
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Entenmann's is a ubiquitous part of drugstore and supermarket displays. My all-time favorite item is the All Butter Loaf. The ever-so-soft moistness, the eerily golden brown top, and the loaf ends—so delicious. Here are five simple ways to use the cake as a base for other more exciting and impressive-looking preparations.
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