The flavor of this rich chocolate cake is terrific the day it’s baked but becomes even deeper over time.

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.

This recipe, all the rage at the turn of the previous century, makes the quintessential layer cake—old-fashioned and toothsome.

Hearing the cheering from the birthday party across the Atlantic, we decided to go. France holds celebration for beloved Paris, two thousand years old, Europe's oldest capital after Athens and Rome.

Mighty like a rose and it is rose, a rose-petal honey made by a recipe taken from the famous Martha Washington cookbook, the original copy now owned by the Historical Society of Pennsylvania.

It's a little patch of heaven—gourmets' heaven, we mean—Bellows' Gourmets' Bazaar, 69 East Fifty-second Street, New York. Here we discovered little delicacies from the Continent not generally found in the States....

A de luxe variation for the Lenten menu is frogs' legs from the frogland of America; these shipped by express the day after the night they are caught. The frogs are packed in kegs, the minimum order five pounds.

Is there any better dessert after a dinner than a red-meated grapefruit broiled with sweet sherry? Or dress the halves with a cherry or a dot of cranberry, or drizzle on honey.

Cherries Jubilee is a beautiful name for a beautiful dessert. The better restaurants serve this wrapped in blue flame and steeply priced. $1.50 a portion or thereabout.

Merry Christmas, Happy New Year! Say it in Mexican, say it with tamales—four kinds of tamales, kit-packed, yours for gift-giving, to keep handy for those special occasions.