A favorite summer ritual, as a young married couple, was to pick up a peach pie from Marie Callender’s, a famous Los Angeles pie emporium during the 70’s and 80’s every few weeks during summers, piled ...

You don’t always need eggs to give a cake its structure. This semolina cake soaked in a floral syrup gets its texture from yogurt that’s been mixed with baking soda and left to sit until doubled in ...

When semolina cakes come out of the oven, they are not so sweet and are very crumbly, but once they are doused with hot and fragrant syrup, they turn moist and very sweet. The syrup also prevents them ...

When it comes to Rosh Hashanah desserts, apple cake or honey cake might sound most familiar to Ashkenazi (Eastern and Central European) Jews celebrating the Jewish New Year. But the Jewish diaspora is ...

Every Wednesday night, Bon Appétit food director Carla Lalli Music takes over our newsletter with a sleeper-hit recipe from the Test Kitchen vault. It gets better: If you sign up for our newsletter, ...

Butter (for the pan)¾cup sunflower or canola oil1cup orange juice½cup orange marmalade4eggsGrated rind of 1 orange⅓cup superfine sugar¾cup shredded dried coconut¾cup flour1heaping cup ...

It was a magical night by the Aegean Sea in Bodrum. The waves rippled softly, reflecting the light from our hotel. We were mesmerized by the shimmering blue and the sparkling white and silver of the ...

1. Set the oven at 350 degrees. Butter an 8-inch square baking pan. 2. In a bowl, whisk the all-purpose and semolina flours, baking powder, baking soda, and salt. 3. In another bowl, combine the ...

Every week during Ramadan, regional food reporter Hira Qureshi shares a food diary while she celebrates the month-long holiday away from family in her Philadelphia apartment during year two of the ...

March 10 marked the start of Ramadan and desserts are one major category of food that cannot be missing at any holiday table or gathering. If you have a sweet tooth, you'll love Arabic desserts ...