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Crisp layers of hazelnut dacquoise are sandwiched with whipped cream and decorated with chocolate.
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This recipe uses cake flour and margarine to deliver a moist, rich, and fine-textured pound cake.
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This is a rich, moist cake. I make two in the oven at one time so the oven is not half empty.
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Every artichoke lover will appreciate this cake: The leaves are totally edible! 
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Sopapilla cupcakes, reminiscent of the Mexican-inspired dessert, are sweet cinnamon-and-sugar cupcakes topped with honey-and-cinnamon frosting.
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A dense pound cake with three flavors--vanilla, orange and almond.
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This Asian take on buttered summer corn gets marvelous flavor from dried shrimp, Thai chile, scallions, and fish sauce.
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I had heard of Green Pepper Kimchi, but have never seen nor tasted it. Intrigued, I had the dish described in detail, then set about creating it. This is the...
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Made with toasted coconut, chocolate ice cream, and a chocolate shortbread cookie crust, this rockin' cake tastes like a Girl Scout cookie.
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This quick and easy cake, naturally sweetened with mashed kabocha (Japanese pumpkin) and honey, is perfect for an afternoon snack or treat.
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A little green curry and fish sauce gives hot wings Thai flavor.
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Homemade croutons are a great way to put leftover bread to good use.