Though not a beef burger fan, I do love the idea of burgers, especially during summertime when you can sit outside, crack open a watermelon, pour some sweet tea and enjoy the sunshine. As such, I need non-beef burgers in my repetoire, and I prefer that they not look like pancakes or pucks, sad seconds to the juicy beef patties sharing grill space. I love real veggie burgers but chicken and/or turkey make the best substitutes for the "real" deal. This recipe is inspired by a southwestern turkey burger recipe I once had (white meat and chili) and by a delicious Aleppo-yogurt chicken kebab recipe I found on epicurious (chicken, Aleppo, yogurt). It's lighter than air, super moist and completely satisfying.
I made this salad up one night during a bout of inspiration and was incredibly pleased. It is refreshing, zingy and just lovely all around.
This all-natural strawberry cake is both unbelievably delicious and one of the most popular cakes I make. Every bite makes you close your eyes and sigh with contentment. Ice it with whipped cream-mascarpone frosting, and you'll be a star.
Read MoreOlive oil cakes are, at their best, incredibly fragrant, moist, flavorful creations. They lend themselves to all manner of tweak and topping: you can load them with citrus elements, or stud them with chocolate (as Boyce does here); you can let them be and top with macerated cherries and any other fruit compote. They are a lovely combination of sweet and savory which makes them as good for breakfast as they are for dessert. And this one incorporates some spelt flour which pairs marvelously with the chocolate.
Read MoreThis is a perfectly moist, wonderfully chocolate cake with a great crumb. It holds up well over time and under frosting. I've tweaked the original Hershey's recipe only slightly to include a bit less sugar and some whole wheat flour which no one has ever noticed.
Read MoreThis is such a delicious apple cake: incredibly moist, perfectly spiced, and as good for breakfast and a snack as it is for dessert!
Read MoreThis is a really yummy, not too sweet, unique cake from Food & Wine. I love the glaze and think the cake is terrific served with fresh strawberries.
Read MoreThis is my go-to basic buttercream frosting. Delish and easy to tint with food coloring.
Read MoreI adapted this from an Andrew Knowlton yogurt cake recipe in the May 2012 Bon Appétit. AK's used more yogurt and did not include the strawberry-rhubarb compote. If you don't incorporate the fruit swirl, up the yogurt to 3/4 cup. You can make this cake up to three days in advance.
Read MoreA rich, firm pudding-like cake that hails from Sicily. I found this recipe in a Cook's Illustrated special edition, Heirloom Recipes. Cook's Illustrated suggests serving this warm. I actually enjoyed better cold, after it sat in the fridge for a full day.
Read MoreThis is the moistest, vanilla'iest, perfect-for-birthday-cakes white cake recipe out there. No one ever knows it's vegan. It's just delicious.
Read MoreThis is a scrumptious pumpkin cheesecake. It's creamy, well-spiced, and the gingersnap crust is the perfect base. Serve this after your Thanksgiving (or any winter holiday) meal, and you'll be a hit!
Read MoreI adapted this from Ina Garten's Lemon Cake recipe. It's wonderfully moist and lemony!
Read MoreFor those looking for an alternative to buttercream or cream cheese frosting, this frosting, by Food52 cook, inpatskitchen, is absolutely divine!
Read MoreWanting a more natural alternative to Nanny's Lemon Lime Refrigerator Sheet Cake, I created this, a delicious, intensely lime cake with equally intense lemon-sugar glaze.I adapted this from a Bon Appetit recipe published in 2009.
Read MoreThe combination of black pepper and sour cherries in concert with the cream and goat cheeses and crème fraîche is magnificent! Another Melissa Clark gem!
Read MoreThis is an old-school refrigerator cake with a psychedelic marbled hue. I grew up eating this enthusiastically whenever my Nanny made it. Although this might sound like a cake made of fake, it is truly delicious and you will not be able to stop eating it.
Read MoreAn amazingly light, lemony cheesecake studded with raspberries and topped with raspberry curd.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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I cannot adequately describe my love for this tart nor am I willing to tell you how many I make and eat during plum season. Suffice it to say that this is a truly outstanding, scrumptious, perfect, should-be-your summer dessert!