This is a very dense, moist cake full of nuts. The eggs act as the leavening agent. As chef Marcy Goldman notes in her book "A Treasury of Jewish Holiday Baking," the cake will remind you of baklava.

PIZZA for breakfast is a proposition that ranks right up there with drinks before noon. Put them together and you have the perfect brunch. Usually pizza is a guilty pleasure for breakfast, leftover ...

Heat the oven to 375 degrees. Butter and flour a 9-inch springform pan. Line the bottom with parchment or waxed paper. Melt the chocolate and stir until smooth; set aside. Cream the butter. Add the ...

Maryjane Ingersoll has memories of the Hungarian nut rolls that her grandmother Mary Horvath made from an old family recipe, using a special loaf pan. “She immigrated from Hungary in 1906 at the age ...

Several autumns ago I was lucky enough to travel to Copenhagen to participate in a program for chefs from around the world. While I was there I had access to some of the most incredible and thoughtful ...

Reader Veronica Rodriguez of Sherman Oaks can’t get enough of the date nut slices at Lodge Bread in Culver City, generous squares of cake studded with chopped dates and nuts, not too sweet and with ...

BEATRICE — Beatrice Bakery is celebrating an impressive milestone this year. Grandma’s Fruit and Nut Cake, the bakery’s No. 1 seller, has been around for 100 years. The recipe didn’t originate at ...