The cakes should mature for seven days before serving so that the richness of the honey flavor deepens. Try this recipe with any of a variety of honeys; the flavor notes of the honey come through ...

Chestnut cake, you know, really holds a special place in Tuscan kitchens, especially in autumn when chestnut flour is a ...

Cookbook author and TV show host Ina Garten stopped by the TODAY kitchen to share a few of her favorite festive recipes for Hanukkah from her books "Cooking for Jeffrey: A Barefoot Contessa Cookbook" ...

Jewish holiday meals tend to be rife with symbolic foods. For Rosh Hashanah (which begins the evening of Sunday, Sept. 25), depending on how one identifies, the list can get rather long. A few items ...

Cohen's sweet treat has a moist crumb thanks to the use of applesauce. Apples and honey are a longstanding tradition for the start of the Jewish new year of Rosh Hashanah, and there's no better way to ...

Heat the oven to 160C/140C fan/gas 4. Butter a loose-bottom cake tin about 20cm x 8 cm (8in x 3 ¼ in). Line the base and sides with baking paper, and also cut out a circle for the top of the cake. In ...

We all know how important it is to be more environmentally friendly – think globally, act locally, right? I’ve been really digging into this concept lately, from buying locally and finding products ...