Blend and bake the batter. Butter a 9- x 13-inch pan, then add a layer of parchment paper. Pour the cake batter in the ...

Preheat oven to 350 degrees. Lightly oil two 8- or 9-inch round cake pans. Dust pans with flour, shaking out excess flour. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and ...

I’ve never been a fan of traditional lemon cakes filled with a mouth-puckering curd, so I came up with a cake that has a less punchy profile. The raspberry jam in between the layers helps balance the ...

Old fashioned dump cakes have been around for decades, and there’s a good reason they’re still a favorite. You only need a ...

In her new cookbook, “Every Day Is Saturday,” Sarah Copeland’s goal is to bring a weekend-cook mentality to weekday meals. Copeland, former food editor for Real Simple magazine and a nutrition ...

Because we live so close to the French-speaking province of Québec, most Vermonters are probably familiar with the magic that is a crêpe. Stuffed with sweet or savory fillings, crêpes are super ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

When friends and family stop by for dinner, whether expected or just last-minute drop-ins, I like to have something easy to offer for dessert when time is tight. Raspberry coulis (koo-LEE) is a showy ...