Author: Andrea Albin
Butter adds velvety texture and comforting flavor to this warming cocktail. Omit the rum and it's an equally delicious alcohol-free treat for anyone to...
Author: Kat Boytsova
This makes a tube pan cake that is moist and delicious. It's the rum glaze that soaks in after baking that makes it fabulous!
Author: Brenda Benzar Butler
Author: Frank Stitt
This needs to set up overnight, so start one day ahead.
Author: Elizabeth Falkner
Here's the one-sheet on cooking in parchment packets: The method creates moist, even heat, which is ideal for fish. It's hands-off, and the parcels can...
A mixture of three milks and a shot of rum disappears before your eyes as it soaks into a cinnamon-scented sponge cake. Your reward? An extemely moist...
This big batch of jalapeño-spiced orange-lime juice keeps in the fridge for a couple of days. Pour it over ice and top it with seltzer for a refreshing...
Author: Anna Stockwell
Author: Sarah Tenaglia
Author: Brini Maxwell
Author: Naren Young
This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.
Author: Claire Saffitz
An easy highball made with rum, cola, and lime.
Author: Tracey Seaman
Here is my restyling of an everyday Ghanaian hot chile condiment. Right here is where hot pepper sauce dreams comes true.
Author: Zoe Adjonyoh
Author: Rick Rodgers
The cake takes its name from the wife of Jack Turner's former headmaster, but the recipe is reportedly an ancient Scottish one. Aluminum foil stands in...
Soft fudge-like rum balls that the whole family will love!
Author: Shannon Dudley
A simple easy-to-make cheesecake served with a yummy Pecan Caramel Sauce. It's perfect for holiday get-togethers.
Author: Eleanor Johnson
This is an easy, creamy custard dessert with Costa Rican flavors: dark brown sugar, rum, coffee, coconut and bittersweet chocolate. Panna cotta is sort...
Author: Camilla Saulsbury
Author: Lillian Chou
Author: Kathleen Hulsy
Two layers of chocolate cake, flavored with rum and coffee, with mocha rum frosting in the middle. Serve with whipped cream and cherries.
Author: VIKIZW
Author: Ruth Cousineau
A heavenly, rich dessert. They take some time, but they're well worth the wait.
Author: Justin Robinson