Think of this as your little black book of essential recipes to keep in your back pocket for those times you need a surefire winner. You’re covered from starters to desserts....

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.

The Colombian and Venezuelan small fried corn cakes called arepas have a distinctive roasty-toasty flavor.

This is the South Indian equivalent of cake: essential at every wedding, birthday, and holiday. Indians like to serve it warm and soupy. This recipe is part of our menu for Sadhya, a South Indian feast....

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.

These cupcakes are great as soon as they’ve cooled, but their carrot-cake moistness and spice really come through the day after they’re baked.

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

We're skipping the classic cubes in favor of tangled butternut ribbons baked into a moist flat cake for a seriously showstopping first course.

Made with cake flour and cream, these biscuits are just what you want them to be: miraculously light and tender.

These dainty tea cakes took many of us back to our childhood. A few drops of kirsch gives them a faintly eastern European air.