Moist, lightly spiced cardamom apple almond cake makes a perfect accompaniment to midday coffee or tea.

Sweet basil scents the lemony syrup and makes these delicate little cakes deliciously modern.

The spirit of primavera, Italian for “spring,” comes alive in garlic and herb-scented artichokes, crisp lettuces, sweet baby carrots, aromatic fennel, and blissfully light cheese-dappled gnocchi....

Don’t be tempted to use a dark dry Sherry for the syrup or topping—it will muddy the beautiful green-gold color of the cake.

This pudding a loose consistency so it can soak into the Pistachio Rhubarb Trifle’s cake layers.

If you’re making this for the Pistachio Rhubarb Trifle, don’t be tempted to use a dark dry Sherry for the syrup or topping.

Fried sauerkraut replaces potato in these golden-crisp pancakes; quickly browned slices of smoked kielbasa make the dish complete.

Pancake lovers, beware: We just upped the ante. Puffed and golden, this fruit-covered cake may just become your go-to weekend breakfast for two.