This is a refreshing and easy cake with semolina flour and Greek strained yoghurt. Although it can be eaten warm straight from the oven, it is best eaten when it is cold.

Half-dip the shards in the melted dark chocolate. Transfer to a baking tray lined with baking parchment and sprinkle over the flaked sea salt. Leave to set at room temperature. Once set, store in an ...

Food & Wine Best New Chef Paola Velez shares how building Providencia in D.C. changed her life — from viral Baked Alaska ...