Similar Recipes
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Rosemary Lemonade Cake
I developed this recipe for folks who can't seem to get enough lemon. The addition candied lemon zest lends some texture and gives the cake a beautiful appearance. I've added rosemary to highlight the tangy flavor of the citrus, but you may substitute chopped thyme if you prefer. The cake is finished with a "lemonade" soaker, which gives it tang and keeps it very moist.
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Honey Cake
Honey, warm spices, coffee, apple cider, and whiskey— this cake will put you in a festive fall mood.
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Hyssop and Rose Sponge Layer Cake
[Photograph: Max Falkowitz] Like lavender, hyssop really comes into its own with desserts. Dried leaves can be infused into any water-based liquid, unlocking their full flavor. I wanted to take advantage of sponge cake's high water content to carry hyssop's...
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Orange Blossom-Sesame Cake with Peaches
Moist and buttery with a hint of orange blossom flavor, this sesame-topped bundt cake is perfect with ripe summer peaches.
Stone Fruit Semolina Olive Oil Cake w/ Earl Grey Rose Syrup
This is my first foray into the world of semolina olive oil cake with high quality, fruity olive oil in the cake batter so try this and don't miss out on some serious awesomeness.
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Fennel Fig Quick Bread
This quick bread gets Mediterranean flavors from olive oil, fennel, and fig.
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Olive Oil Cake With Roasted Grapes and Ganache
This elegant dessert marries three components: a moist olive oil cake made with cornmeal and flavored with orange, sweet olive oil-roasted grapes, and a thin coating of bittersweet chocolate ganache.
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Caramel Cake
Tender brown butter cake smothered in brown butter-sour cream caramel.
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The Best Ever Modern Fruitcake
Here at last is a fruitcake that doesn't require weeks or months of preparation, nor a napkin to hide your leftovers in.
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Raspberry Rosewater Cupcakes
Romantic cupcakes for Valentine's Day.
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Commonly found in savory applications, evergreen-scented fresh rosemary melds beautifully with ripe summer figs and sultry honey in this easy yet lovely cake.
Serve With
Holiday Crostini - 8 DELICIOUS ways!
Crostini - 4 delicious ways! Choose a Crostini Topping - Smoked Salmon with Dill Cream Cheese, Mediterranean, Caprese or Prawns/Shrimp with Avocado.
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Lemon-Rosemary Roasted Chicken with Crispy Potatoes
Lemon and rosemary chicken creates a flavorful pan juice to spoon over roasted carrots and crunchy roasted russet potatoes.
Roasted Grape Crostini
Roasted Grape Crostini combine balsamic-roasted grapes with whipped goat cheese, pine nuts, and a drizzle of honey for an easy and delicious appetizer.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Honey-Balsamic Roasted Strawberry Baked Brie
{sponsored} Looking for an easy & impressive appetizer for entertaining? This baked brie recipe, topped with juicy roasted strawberries will wow your guests!
Honey-glazed carrots
A delicious honey-glazed carrots with buttermilk dressing and pomegranate
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
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Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'
Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner.
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Smitten Kitchen's Harvest Roast Chicken With Grapes, Olives, and Rosemary
Oven-roasted chicken pieces make for a speedy and soul-satisfying cool-weather dinner. Deb Perelman's method in The Smitten Kitchen Cookbook is easy enough to throw together for a weeknight meal. The chicken tastes even better alongside the chicken-fat slicked olives and roasted grapes.
Baked Brie Bites with Figs and Prosciutto
Serve an elegant hors d'oeuvre with these phyllo baked brie bites! Layered with fig jam, prosciutto, and fresh figs, they are the perfect sweet-salty combo.