It may not be the season for cherries today, but we can’t deny the fact that we just sometimes crave for these fruits. And what better way to incorporate them into our dessert than through a form of cake?

Here’s a recipe from The Grand Central Baking Book by Piper Davis and Ellen Jackson.

Ingredients: (serves 12)

Batter

1 1/2 cups (12 fluid ounces) whole milk

1/2 cup (3.5 ounces) packed light brown sugar

10 tablespoons (5 ounces, or 3/4 stick) unsalted butter

1 tablespoon active dry yeast

3 eggs

3 1/2 cups (1 pound, 1.5 ounces) all-purpose flour

1 1/2 teaspoons salt

Topping

1 cup pitted black cherries, fresh or frozen

2 cups raspberries, fresh or frozen

1/4 cup (1.75 ounces) turbinado or brown…

There are many spaghetti recipes out there—mostly those that includes sausages, tomatoes and some kind of pasta. That’s what we call the Italian influence. Suddenly, everybody is nuts about spaghetti.

This Greek-style recipe is from Lidia Cooks from the Heart of Italy.

Ingredients: (serves 6)

3/4 pound sweet Italian sausage, preferably without fennel seeds

1/3 cup whole pickled peperoncini, drained, preferably Tuscan-style

3 tablespoons extra virgin olive oil, plus more for serving

3 plump garlic cloves, peeled and sliced

1 28-ounce cans Italian plum tomatoes, crushed by hand

1 pound bucatini (or another long pasta)

1/2 cup freshly grated pecorino cheese, plus more for passing

Procedure:

- Slit the casings of the sausages lengthwise and turn the meat out into a bowl.…

I am not much a fan of salmon, but my friend told me that the problem may be in the marinate or in the sauce that I put over it. So, I decided to try this simple recipe that my friend promised would excite my taste buds.

This recipe is from Real Life Entertaining by Jennifer Rubell.

Ingredients:

1 1/2 cups yogurt

1 tablespoon lemon juice

1 small clove garlic minced

4 tablespoons chopped fresh dill

2 small cucumbers, cut in half lengthwise, seeded, and cut into small dice

Salt and pepper to taste

4 salmon steaks or pieces of fillet

1 tablespoon honey

1/2 cup olive oil

2 teaspoons mustard seeds

1 lemon, cut into wedges

5 small waxy potatoes, such as Yukon…

Chickens cooked in this particular way is not the most popular when it comes to other nations. But when we combine the flavors of French, Americans and Brit, we make something that can be unbelievably delicious and festive to the taste buds.

This recipe is from the French Revolution Food.

Ingredients: (makes 10 drummettes)

1 1/3 pounds chicken drummettes (about 10)

2 tablespoons butter

1/3 cup honey

1 tablespoon Dijon mustard

1 tablespoon whole grain mustard

Salt

Vegetable oil

Procedure:

- Heat a cast iron pot half full with vegetable oil to 325°F and preheat the oven to 450°F.

- Pat the chicken dry with paper towels, and fry it in the hot oil for about 7 minutes, turning the drummettes over once.…