I rarely mention sweets in this column because it's primarily about interesting, adaptable and relatively easy dinner-appropriate recipes. But this week we've gone off script in honor of my one true ...

In Holland (and in Flanders, too) everyone needs speculaas for the winter holiday. My favorite version of this medieval cake wraps gingerbread spiced by the sweet heat of cinnamon and the gentle glow ...

If you’re going through all the effort of baking a cake, why not make it a recipe that works for any occasion possible? That’s the magic behind this almond, ricotta, olive oil and lemon drizzle cake ...

This light, delicious gluten-free cake is gently scented with lemon zest. Preheat oven to 350°F. Place a round of parchment paper on bottom of a 9-inch springform pan, and grease it and sides of pan ...

I’ve been writing this food column for five years this week. Five years amounts to hundreds of recipes, photographs and words. When I started writing for ADN, those initials stood for Anchorage Daily ...

At this point in our lives, I get it: Who needs another cherry cake recipe? Cherries are like melons, cucumbers and, most fittingly, the freshest of stone fruits in that they’re best eaten raw.

As a baker, I have developed many recipes over the years, but a firm favourite has always been my raspberry and almond sponge cake with a tasty white chocolate and vanilla ganache. Sponge cakes are ...