This is an easy spice cake from "The Joy of Cooking" made moist and delicious by using a stealthy ingredient: a can of condensed tomato soup. Make it and see if your guests can guess the secret. (Photo: Jim Wilson/NYT)
NYT Cooking: The particular joy of this dreamy dessert, which was named in honor of the Russian ballerina, is that the meringue base can be made in advance. Then to serve it, drizzle the strawberries with a little balsamic vinegar and vanilla (a combination that brings out the fullest essential flavor of the fruit), whip some cream and arrange it all on a plate. It’s magnificent,%2...
Desolated by her husband’s suicide in 1930, she forged her own new purpose in life. She spent over a year assembling a collection of favorite recipes & named it in a way that defied grief: The Joy of Cooking, written by amateur cook, Irma von Starkloff Rombauer. For several years she sold copies of her book out of her apartment, while rethinking the business of recipe writing. She hit on a novel format with ingredient lists worked into the directions, now known as the action method.
"Old Fashioned" (with bourbon & bitters) Peach-Blackberry Pie | Nothing in the House: A Pie Blog for The Joy of Cooking