I love brainstorming new recipes for the holiday season, and this year, I really wanted to come up with a dessert to switch things up. I wanted something that still tasted like the holidays with that ...

Cook’s notes: It’s faster and easier to make this cake in a 13-by-9-by-2-inch baking pan. For the photographs above, I made the cake in an angel food cake tube pan with a removable bottom (not a Bundt ...

Getting my boys to eat any type of vegetable has been quite a mission, since they are both extremely picky eaters. Sure, I’ve tried vegetable “noodles” and sneaking veggies into many other various ...

In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens. Every week we choose a recipe that several food bloggers made and feature it here with photos and ...

Unlike cooking a pot of stew, baking a cake has a lot less margin for error. Any deviation from temperature, ingredient proportions, or freshness could be disastrous ...

It is hard to rival zucchini’s midsummer dominance—the green summer squash is cheap, versatile, and currently omnipresent at the Greenmarket. Young, small ones, like these from Migliorelli farm stand, ...

If you want a date night in to feel like a true date night and not just another dinner at home, you have to set the stage. Add some pizzazz to these veggies and your next date night by serving these ...

Here’s an idea we can rally behind: When life gives you zucchini, make a decadent chocolate cake. Anyone who grows vegetables knows that this popular squash can be quite prolific during the late ...

1. Preheat oven to 350 degrees. Grease a 10 cup Bundt or tube cake pan, dust with flour, then tap out any excess. (Adjust baking time if using loaf, round or cupcake pans.) 2. Pulse the nuts in a food ...