Pastry chef Paola Velez makes olive oil cake with earthy buckwheat flour, frosts it with vanilla buttercream, then garnishes it with edible flowers and chewy candied orange slices dredged in a mixture ...

Whether they're used as a fresh garnish for your warm winter drinks or stuffed inside an Italian Pannetone, candied oranges are a surefire way to add a delightful pop of color and a bright zing of ...

Edgewood Cheese Shop and Eatery brings us Chef Adrienne D’Arconte to make dried candied orange slices to build a fall-themed cheese board. Slice orange into thin slices discarding the ends. Put slices ...

The term 'orange slice' typically refers to a wedge or segment of a fresh orange, a candied or dried citrus confection, or a ...

This dense, syrup-soaked cake is a triple orange threat, full of zest, juice and whole slices of candied orange. For the cake: Heat the oven to 350 degrees. Butter a 9- to 10-inch springform pan and ...

1. Slice the ends off the oranges and discard. Cut the oranges into quarters, then cut off all but 1/2 inch of the pulp. Cut the quarters into 1/2-inch slices. 2. Place the orange slices in a 6-quart ...

Suzanne Goin, who used to work at Berkeley, California's Chez Panisse, adapted these sugar-edged cookies from the "Chez Panisse Dessert" cookbook. In a large bowl, using an electric mixer, beat the ...

Paola Velez makes Olive Oil Cake with Buttercream Frosting and Sour Candied Oranges on this episode of Pastries with Paola. As an Associate Food Editor, Bridget Hallinan primarily focuses on home ...