Another olive oil cake with very different, but equally great, flavors. The Boston Globe says, “This cake is easy, moist, and always comes out looking perfect. Expect friends to want the recipe.”

This recipe derives from the adventurous work of chefs like Gina DePalma, pastry chef of Babbo in New York, and Randy Lewis, Executive Chef of Kendall-Jackson. Although it may sound unusual, but it is over-the-top delicious and a great crowd-pleaser!…

Done right, Creme Brulee is Ridge’s favorite dessert. This recipe, from friends Adam Mali of Nick’s Cove in Marshall, California, is among the very best ever. The vibrant flavor of the Meyer lemons is a perfect counterpoint to the richness…

Lemon-olive oil cake is denser and moister than butter cakes, and it stays fresh longer. With a lemony taste hovering in the background and a surprising infusion of sweet white wine, it’s a simple recipe with fascinatingly complex flavors.

I got a panetone for Christmas and after eating a good portion I put the rest in the freezer for some later undefined use. This is a quick dessert and a way to use up small amounts of jam or…