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• A Good Appetite: When Temperance Isn’t in the Cards

  A bourbon-imbued cake seems just the thing to take to a cocktail fanatic’s party. Read More... Posted Dec 02 2008, 07:08 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Alcoholic Beverages, Whiskey, Cakes, Chocolate, Bourbon (Whiskey)

• The Oven Is Booked. Dessert’s in the Freezer.

  At Thanksgiving, when the amount of cooking to be done can overwhelm both human and oven capacity, some desserts can be made ahead of time. Read More... Posted Nov 11 2008, 03:27 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Bakeries and Baked Products, Desserts, Cakes, Pastries, Thanksgiving Day

• Food: The Way We Eat: The Drench Connection

  From Macedonia to France, syrup-soaked semolina cakes share a rich tradition. Read More... Posted Jun 06 2008, 01:17 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, France, Desserts, Cakes, Greece, Macedonia, Hawaii

• Food: Eat, Memory: Eau God

  An essence with the power to condemn and transcend. Read More... Posted Apr 05 2008, 07:27 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Food, Travel and Vacations, Bakeries and Baked Products, Desserts, Cakes, Spices, Morocco, Dating (Social)

• The Minimalist: Apple Cake, Gloriously Soused

  Soaking a cake in liquor or syrup is an old concept, and one that does not have to be complicated. Read More... Posted Mar 18 2008, 08:45 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Alcoholic Beverages, Liquor, Cakes, Apples