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How Cake Taught Me About My Family's Past — The Jewish American Bakeshop

Banana Cream Pie

This recipe is an adaptation of one found in Dorie Greenspan's book, "Baking From My Home to Yours." It is simple, but decadent, and incredibly forgiving for the beginner baker. It’s a glorious mess of fruit and cream. The pressure is off to make it look perfect. (Photo: Craig Lee for The New York Times)

Lemon Curd Ice Cream Recipe

Lemon Curd Ice Cream | by Life Tastes Good is a no churn ice cream you can make in about 5 minutes with just 3 ingredients! #IceCreamWeek #NoChurn

Hungarian Plum Cake (Szilvás Pite)

A slight tang from yogurt balances this sweet, easy summer cake. White the recipe calls for plums, any stone fruit—apricots, peaches, nectarines—will work.

Pecan-Crusted Oat Flour Genoise

Pecan-Crusted Oat Flour Genoise: This is a riff on a splendid recipe from Flavor Flours (Artisan 2014) by Alice Medrich.

Calabrian Walnut Cake (Torta di Noci)

Calabrian Walnut Cake pound grams) shelled walnuts 4 eggs, separated 1 cup grams) caster sugar Finely grated zest of 1 lemon Confectioners' sugar for dusting

Sticky Toffee Whole-Wheat Date Cake

This cake is a showstopper that a baker with rudimentary skills could pull off. The topping is a toffee glaze made with brown sugar, agave, butter and sea salt; you pour half of it over the cake while still hot so that it saturates the cake, giving it a puddinglike consistency, then wait before using the rest as a high-gloss frosting you sprinkle with sea salt. Seemingly complicated, but surprisingly simple. (Photo: Jim Wilson/NYT)