Persimmons were never my favorite growing up (I would much rather go for a sweet, juicy clementine), but they were a mainstay in our house during the colder months. I remember nabbing only the end ...

This cake derives its magic from a tube of store-bought almond paste, which adds sweetness and almond flavor to boost that of the cherries. Its dense texture is balanced by the cherries and their ...

Kaitlin Bray is the senior director of audience development at Punch and Eater. She has a master’s degree in Food Studies from New York University. I’m grateful the talented recipe developers at Bob’s ...

Whipping up your own almond paste adds just a few minutes, but smartly innovates on a classic recipe. By Melissa Clark A testament to a well-loved recipe is that, when you pull the cookbook it’s in ...