Elvis has left the building, but this cocktail, from one of his favorite hotels, will have you shaking your hips.

This moist, tender buckle is extremely versatile. Served with vanilla ice cream, it makes a lovely dessert.

The nectarine, a subspecies of peach, generally has a sharper, more intense taste. The homey yellow cake here is studded with wedges of them.

As its name suggests, a pudding cake is like two desserts in one.

A version of this three-ingredient side dish used to figure in many cookbooks, this one comes directly from food editor Ian Knauer’s great-grandmother Elizabeth Macaulay....

Imagine a sweet cream cheese filling sandwiched between two fluffy cakes. You won’t be able to resist—so don’t even try.

We doubt you’ll have any leftovers from this homey blueberry cake, but if you do, it will make a fabulous companion to your morning coffee.

This impressive-looking ice cream cake is a snap to make.

Remarkably moist and chocolatey, this angel food cake is wonderful served with vanilla yogurt and sliced strawberries.

Every spring, we fall in love with fresh flavors. From the first bite of a miraculously good mozzarella salad dotted with farro and basil to the last crumb of a lemony cake decorated with shimmering candied...