Chef Iliana Regan of Chicago's Elizabeth restaurant uses a variety of berries to make her preserves, usually depending on what's in season that she has picked fresh for herself. Here she uses juicy ...

1. Line a regular sized loaf pan with plastic wrap, rolling a few inches over all 4 sides. 2. In a saucepan over medium heat, combine ¼ c. of the sugar, water, and raspberries. Stir often until all of ...

The popular Mexican wedding cake takes a delicious Eastern European detour. Instead of a dense mound of dough studded with nuts, the pastry dough puffs up like a mini croissant and is filled with ...