No shade to pumpkin spice cakes and treats—I do love a custardy pumpkin bread pudding—but I’ve been eager for a change. I wanted to make a cake that scratched the itch for a casual cold-weather ...

Lightly oil a non-stick frying pan and spoon in 4 tbsp of batter for each pancake. Cook for about 2 minutes on each side, then repeat with the remaining batter to make 4 pancakes. Serve the pancakes ...

Claudia Roden’s new cookbook, “Arabesque: A Taste of Morocco, Turkey, & Lebanon” ($35, Knopf), is a generous, warm, open-door invitation to explore the tenets and nuances of a rich culinary legacy.

I didn’t really mean to shake up a holiday classic, but when the sack I had in the freezer turned out to have walnuts, not pecans, I made the swap. I made another change too: I replaced the ...

You can transform bitter, unripe green walnuts into tangy and delicious pickled fruit, says gourmet chef Eberhard Braun. His top ingredient is time. It is an ideal way to use any unripe walnuts or ...

The holidays are on the horizon and that means gatherings with friends and loved ones are right around the corner. If you’re on the hunt for a delicious, easy to make cake — how about a Maple Walnut ...