Chef Iliana Regan of Chicago's Elizabeth restaurant uses a variety of berries to make her preserves, usually depending on what's in season that she has picked fresh for herself. Here she uses juicy ...

The popular Mexican wedding cake takes a delicious Eastern European detour. Instead of a dense mound of dough studded with nuts, the pastry dough puffs up like a mini croissant and is filled with ...

This raspberry thumbprint cookie recipe from cookbook author Claire Saffitz is loosely based on ricciarelli, an almond cookie native to Siena, Italy. It results in tender, macaron-like bites that are ...