A recent trip to Spain reintroduced me to tapas, the snacks served in Spanish bars and restaurants. A little later, entertaining six friends at my home, I took inspiration from the Sunday lunch tapas ...

Guests at Ace Hotel can order April Bloomfield's pancakes in their rooms or at her restaurant, The Breslin. While the pancakes are delicious on their own, they're exquisite with the soft ricotta ...

This dense, syrup-soaked cake is a triple orange threat, full of zest, juice and whole slices of candied orange. For the cake: Heat the oven to 350 degrees. Butter a 9- to 10-inch springform pan and ...

This is a simple, elegant way to serve strawberries — in a lightly flavored syrup. Basil is brilliant. Use just enough to bring out the berries’ herbal complexity. Adding orange slices is not only ...

They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Australian cookbook author Donna Hay shares an orange-infused cake from her cookbook ...

In a small pan, bring the water, juice and sugar to a boil, stirring occasionally until the sugar is dissolved. Remove the pan from the heat and add the lavender. Steep the lavender for 5 minutes.

Parents shouldn't be the only ones allowed to have fun-looking drinks, so here are 13 recipes for kid-friendly mocktails from around the country. Ingredients 5 parts Q Club Soda 1 part blood orange ...

We're giving classic mimosas a twist by swapping out the traditional orange juice with splashes of homemade orange syrup and orange liqueur. The orange syrup can be made up to several weeks in advance ...

1. Prepare the Syrup: Peel the zest from the orange in long strips and julienne. In a saucepan of boiling water, blanch the zest for 30 seconds. Drain and repeat. In the saucepan, simmer the orange ...