Heat the oven to 350 degrees. Lightly coat a 9-inch springform pan with baking spray. In a food processor, combine the pecans, cake flour and ¼ cup of the sugar. Process until finely ground. Transfer ...

Before we know it, winter will be here – I promise. Most of the winter visitors will have returned and we will resume our friendships with some lovely people. It will be time to have coffee and ...

Test kitchen tip: For people who can’t have gluten or wheat, this is a wonderful dessert. Use a flour you can tolerate to coat the pan instead of the matzo. 1 tablespoon grated lemon rind plus more, ...

You will think you are eating a lemony version of pecan pie when you taste these. 1 (19-ounce) package lemon cake mix, divided Preheat oven to 350 degrees. Lightly ...

Joan Nathan has made a career of discovering Jewish cuisine from around the world and sharing it with others. Her latest – and she says her last – book is “My Life in Recipes: Food, Family and ...

Many years ago, in Jerusalem, I was given a recipe for an almond-lemon torte. I loved the tartness of the lemon but wanted it even more lemony. I was reminded of my love for lemon curd, which started ...

This is a very moist cake that is even better the next day. Color the coconut to fit the occasion. Of course for St. Patrick?s Day, color it green! 1 package (18 ounces) white cake mix 1 cup water 1/4 ...

Two layers of moist, lemony olive oil cake are stacked together with a fluffy and rich lemon-cream cheese frosting for this easy dessert. Layers of delicate flavors from lemon, honey, and extra-virgin ...