Vanilla, plain vanilla--it’s the flavor Americans just can’t object to. We smell it and we think of comfortable home cooking. Rosewater, though, is strange and exotic. Many even find it oddly ...

I’ve always called this a pound cake. According to my mother’s recipe notes, though, it was my Aunt Mildred’s “plain cake.” Maybe she used that name because she never glazed or frosted it—just served ...

On Petitchef, some recipes clearly stand out from the crowd. Not because they're complicated or spectacular, but because they ...

This plain, buttery cake, full of berries, is my top pick for snacking on a summer afternoon. Because the berries in the batter tend to sink to the bottom when the cake bakes, scatter more berries on ...