Seattle chef Tom Douglas uses brown butter for an indulgent, nutty flavor in this fun take on a classic white cake. Tom Douglas is a James Beard Award-winning chef and proprietor of several popular ...

Like a fancy Fig Newton, this cake balances honey-sweetened jammy figs with toasty, bitter rye flour in a simple two-layer cake covered in a thin layer of brown butter frosting. Some of the jam — ...

Succulent pork ribs with a spicy chipotle sauce, sweet zucchini braised to a buttery softness, the miracle of a Meyer lemon posset (like a mousse but with livelier flavor and a more elegant texture), ...

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Every October, the kitchen becomes an improvised alchemy workshop. We mix flour with illusion, butter with haste and a few drops of coloring that promise to transform an innocent sponge cake into an ...