Chef and author Sarah Grueneberg is stopping by the TODAY kitchen to share a few of her favorite last--minute Thanksgiving recipes from her new cookbook "Listen to Your Vegetables: Italian-Inspired ...

Pastry chef Paola Velez makes olive oil cake with earthy buckwheat flour, frosts it with vanilla buttercream, then garnishes it with edible flowers and chewy candied orange slices dredged in a mixture ...

The crumb of this mini loaf cake from Margarita Manzke, pastry chef at République, is incomparably tender and moist thanks to its high proportion of yogurt. Candied Meyer lemon slices and fresh lemon ...

The crumb of this mini loaf cake from Margarita Manzke, pastry chef at République, is incomparably tender and moist, thanks to its high proportion of yogurt. Candied Meyer lemon slices and fresh lemon ...

Make hot limoncello your new winter drink! In this recipe, the Italian lemon liqueur meets dry white wine, fresh lemon slices ...

In small saucepan, combine 1/4 cup sugar and 1/4 cup water; bring to boiling. Add 1 lemon, very thinly sliced. Simmer gently, uncovered, for 12 to 15 minutes or until syrupy. Transfer slices to waxed ...

Even the most beginner home cooks can make this easy candied lemon peel recipe. They're great to have around for baking, ...

3 to 4 medium Meyer lemons, sliced ¹/8-inch thick, seeds removed For the cake: Heat the oven to 325 degrees, and place a rack in the middle. Place the butter in a large mixing bowl or the bowl of a ...

It’s that in-between season for so many East Coast and Midwesterners. The time of year when it’s no longer the dead of winter, but it’s not spring yet. All the luscious, green spring foods have yet to ...

This special little appetizer can easily be served at breakfast, brunch or as a pre-dinner treat. I really like the way fruit and mushrooms work together — the earthiness of mushrooms is so well ...