A Polish ham for Easter, photographed at Cochon a few years ago. (Dinah Rogers, the NOLA.com | Times-Picayune archive) This recipe came from columnist Marcelle Bienvenu many moons ago. For Easter 2014 ...

Today's Recipe from Our Files comes from 1997. Marcelle Bienvenu shared this recipe for a ham glazed with Steen's 100 Percent Pure Cane Syrup and dark rum. These days, one could use one of our ...

Rum cake is a delightful dessert with rich cultural and historical roots. Originating in the Caribbean, this cake reflects the region's long history with rum, which dates back to the colonial era when ...

Some recipes live on in your memory long after the first bite, such as Barb Moilien’s rum cake, first sampled in the 1990s. Sadly, Barb and the recipe have moved to Fox Island in the Puget Sound. The ...

M. Carrie Allan is an award-winning cocktail and spirits writer and columnist for The Washington Post. Her byline has appeared in such publications as Imbibe, The Independent, Food & Wine, Seattle ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

PHILADELPHIA (WPVI) -- Ducis Rodgers shares one of his favorite recipes for the holidays: A special rum cake that promises to kick your year off in the right way. Spray a Bundt pan with non-stick ...