This recipe, which originated in Sweden, is famous at church suppers with our Minnesota neighbors. It's a delicious addition at family gatherings and parties, too. I usually make a double batch because it's so good! —Lori Jeane Schlecht, Wimbledon, North Dakota

This cake is as refreshing as they come, and so moist! It's made with Meyer lemons, lavender, Greek yogurt, and olive oil.

Honouring Patricia Tapinos Thermomix Flaounes – Cypriot Cheese Filled Pastry Over easter we have a lot of Easter baking that we do. One of my Cypriot heritage traditional recipes are these cheese filled pastries. The debate with them is always about if you like them with or without sultanas! THERMOMIX RECIPE The Thermomix recipe for Flaounes is exclusively featured in the Easter Collection eBook. For that reason, the quantities and

Noodle kugel invites heated debates. But our best kugel recipe is a crowd-pleaser. A touch sweet and eggy, it lands somewhere between airy and pudding-like.

This Spanish magdalenas recipe makes the perfect Spanish muffins. Made with olive oil and lemon zest, they're delicious for a quick breakfast!

This is Karpatka. Karpatka is like a polish version of vanilla slice, or millefeuille, only instead of the puff pastry, you have layers of choux pastry. Imagine one, big, rectangular profiterole fi…

Nazouk is a crisp, buttery, sweet Armenian pastry. It looks like the filling is soft and oozing out of the pastry, but the filling is crumbly. A delicious contrast to the light, flaky layers of pastry.

Blatchinda is also spelled Blachinda, Plachinda, Platchenda, Platchinta, Blachinde, Blagenda, Bladginda, Plachenden. Alfred Opp, who was born in Bessarabia, said they spelled it "Platschenta" in reference to "Platchta" or blanket. These, of course are rounds of (pie) pastry dough filled with a pumpkin/sugar/cinnamon mixture or even a fried onion mixture, the pastry is folded shut and edges crimped, and these are baked in the oven.

Get the “really useful” recipe from New Zealand chef Annabel Langbein

Migliaccio is a rustic ricotta and semolina cheesecake that hails from the Italian city of Naples. Made with aromatic notes of vanilla and orange, it is the perfect treat for the chilly months that…

For the shortbread: For the chocolate topping: For the caramel: Preheat oven to 175°C. Lightly grease an 18 cm square cake tin. Sieve flour and sugar into a large bowl. Rub butter into mixture until…

This cookie is present at special occasions in Poland, particularly Christmas and Easter. It's a near twin to Norway's beloved fattigmann.

Welcome to day 4 of Passover Week 2015. I've had this recipe i n my files for a long time. It didn't need any renovating though because the ...

Try a modern take on stew and dumplings with Italian classic tomato alla arrabbiata and parmesan dumplings. Simple and oh so comforting, it's perfect for cold weather cooking

Chocolate Rugelach Cookies are a luscious little cookie made to go with your favorite cup of tea or a simple mocha latte. Even perfect with a cold glass of milk, these not too sweet, but very worthy cookie are so worth baking!

This traditional Russian dessert is similar to a no-bake cheesecake. Dried-pineapple cutouts embellish this cake, but Martha sometimes uses jelly beans instead.

Flaky, tall, lightly sweet scones-the rye flour adds depth of flavor. Perfect with butter & jam.

This apple cream pie is one of the best apple pies: a slightly sweet cake the moist, refreshing apple custard filling and vanilla cinnamon cream. It always hits the spot!

Creamy vanilla custard is perfect when served over a variety of summer berries.

Get this tested, easy-to-follow recipe for gluten free blintzes: thin filled crêpe-like pancakes, filled with sweet ricotta cheese, then pan fried.

This authentic creamy dessert will add a taste of New York to any dining table. Our American-style baked cheesecake recipe makes an easy family dessert.

Ciambella is a delicious classic Italian cake that's traditionally eaten for breakfast, and it's incredibly simple and easy to make. Light, fluffy, tender, and with a great aromatic flavor of lemon and olive oil - it really is perfect with espresso in the morning!

These delicious nutella-filled hamantaschen have a traditional dough surrounding a nutella cookie-like  center. Perfect for Purim or anytime you want an unusual nutella cookie.

A pannekoeken is a traditional dutch pancake. This pannekoeken recipe departs from traditional toppings. We wi

Shrove Tuesday is the perfect excuse to flip out. Not that you should need much encouraging to get stuck into pancakes and crepes

During the Holocaust, Ilona Kellner, known as Ica, was imprisoned at Auschwitz and Hessisch Lichtenau, a munitions factory that was a subcamp of Buchenwald. Like all prisoners, she faced deep hunger,

Greek Bougatsa

These Ricotta Crumb Bars are really tender, creamy and soft. They have a sandy, buttery crust and topping, with a sweet cheese filling.

This ciabatta formula really pushes the hydration limit. The dough is super wet, resulting in a super airy dough, and because of the biga that ferments for 12 hours, the flavor is pretty amazing. This recipe produces a lot of dough, enough for two 1 1/2 pound ciabattas and eight ciabattini or four stirato (ciabatta baguettes). I'd love to show you photos of the ciabattini, but they were quickly consumed by my cutie pie grandsons before I could take photos. Priorities people. Those boys own my heart. I started this bread without fully reading the recipe (of course) and didn't realize how much dough I would end up with. Unless you have a large oven, you will have to bake the loaves and rolls in stages. This had me a little worried about over proofing, however, this dough is amazingly resilient. I had to proof the dough in a linen couche, and had some sticking problems. Even so, the loaves were amazing. You can pretty much manhandle it and still get an incredible loaf. It was like working with a gelatinous blob that had a life of its own. Stirato are stretched out pieces of ciabatta dough, which are wonderful for sandwiches. Check out this post for how to shape them. This recipe is adapted from Baking By Hand: Make the Best Artisanal Breads and Pastries Better Without a Mixer. This book is wonderful. The recipe calls for setting the dough in a "warm place" when resting. I usually heat two coffee cups of water in the microwave, set them in the corners of the microwave, and then place the dough container in the center. Each time I "stretch and fold" the dough, I reheat the water to maintain the warm temperature. By the way, ciabatta makes amazing garlic bread on the grill. Ciabatta, Ciabattini, and Stirato with Biga Makes 2 one pound 8 ounce ciabattas plus 8 rolls or four stirato. Or any variation you like. Just chop the dough up and bake! Ingredients Biga 9.25 ounces water 440 g bread flour 1/2 tsp instant yeast Final Dough 765 grams bread flour 60 grams whole wheat flour All of the biga 25.25 ounces water at 90 degrees F 25 grams salt 1 tsp instant yeast Instructions The night before baking, mix the biga ingredients. Cover with plastic wrap and let sit at room temperature for about 10 to 12 hours. Whisk the flours together and set aside. In a large bowl or bucket, mix the water and biga, breaking up the biga in the water. Add the flours to the water and biga and mix by hand until it comes together, about a minute. Be sure to moisten all of the flour. Cover with plastic wrap and let it stand in a warm place for 30 minutes. Sprinkle the yeast and salt over the top of the dough and stretch and fold the dough over itself. Mix by hand by alternatively squeezing the dough with your fingers and folding it over itself for about a minute. Cover with plastic wrap and set the container in a warm place for 30 minutes. Stretch and fold the dough over itself from all four "sides," shape it into a ball, cover, and return it to the warm spot. Repeat three more times, every 30 minutes. After the final stretch and fold, let the dough rise for another hour. The total rising time is about 3 hours. Gently turn the dough out onto a floured surface, and cut it into two 1 1/2 pound loaves, about 5 inches by 10 inches. Place a floured plate on your scale and weigh the dough. You can add more dough on top of your loaf. The beauty of this dough is you do not shape it, you simple cut it. Cut the leftover dough into rolls or strips. Place all of the dough pieces in a well floured couche or linen towel, pulling up the floured fabric between the loaves to separate them (it sort of resembles drapes with loaves nested in the folds), and cover with a floured towel or oiled plastic wrap. Place a baking stone and a steam pan in your oven and preheat to 450 degrees F. Let the loaves rise for an hour. Flip the rolls over onto a parchment lined peel and slide them onto the stone. Add a few ice cubes to the steam pan (which is under your baking stone or on the top rack, your preference). Shut the oven door quickly. After 5 minutes, spray your oven (carefully not to break the light or door) with water and quickly shut the door. Bake for another 10 to 15 minutes, until golden. Cool on a rack. Repeat the process with the larger loaves, but bake for 25 to 30 minutes. The internal temperature should be about 200 degrees F. Let cool for at least 30 minutes.

This typical Lazio dessert is made with only the simplest of ingredients and can be filled with whatever cream or spread you like!

Macaroons are always welcome at my house. They can be sandwiched together with 1 teaspoon of apricot jam in the middle.