When the gang is coming over for poker night, don’t order pizza and subs—this is what you should make.

Want to make a wedding cake but are intimidated? This cake is for you. Layered with blackberries and garnished with roses, it is a showpiece.

Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can—it's definitely worth the effort.

Hearty yet not too heavy, sautéed quail is the perfect dish to transition from summer to fall.

The juniper in this recipe adds a je ne sais quoi depth to the short ribs. Subtle, but we would certainly miss it.

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

Simple, tender buttermilk cake topped with a nice, sugary crunch.

A Dutch Baby—basically a cross between a pancake and a popover—is tremendously popular in Seattle; according to local lore, it originated at a restaurant there called Manca’s....

This classic spongecake is thought to have originated with German settlers—a thrifty use of the many egg whites left over after making noodles. Apocryphal perhaps…delicious nonetheless.