Baking

Tall and beautiful, sweet and tart, this cake has lots of lemon flavor and plenty of style, too. It's the perfect finale for a St. Patrick's Day dinner or other special occasion.

Can be prepared in 45 minutes or less.

Active time: 25 min Start to finish: 3 hr This one-bowl cake, which is really simple to assemble, owes its airy volume and fine, even texture to the proper whipping of the egg whites. When the cake is in the oven, some volume builds from the air you have whipped into the whites. But most of the volume is produced by steam, which evaporates from the liquid in the egg whites and passes through the air cells of the egg whites, expanding them. A portion of confectioners sugar helps yield an especially delicate and tender cake. Be sure to measure out your ingredients before starting.

This recipe is used to prepare Mexican Corn-Bread Pudding.

Active time: 15 min Start to finish: 40 min

Use this focaccia to make Sausage, Bell Pepper, and Onion Sandwiches and Genoa Toasts.

Raspberries taste wonderful with chocolate, and so do hazelnuts. All three flavors unite compatibly in this cake-like brownie.

This recipe makes 2 small loaves of cornmeal bread: you can freeze 1 loaf, wrapped in plastic wrap, up to 2 weeks.

Traditional New York-style salt sticks are chewy and dense because they are usually made from the same dough as bagels. These are softer and more delicate and make fine dinner or sandwich rolls.

It's hard to believe that there are only three tablespoons of butter in these biscuits, which are flaky and very tender. Malted milk powder is an interesting addition to the dough.

Silver Palate Sour Cream Apple Pie was the most popular apple pie at The Silver Palate, the gourmet take-out shop that Julee Rosso and I opened in New York City in 1977. This pie will win raves in your home too! When chopping the walnuts, make sure they're not too fine.