Food & Wine
November 01, 2007

Some of our favorite pasty chefs find inspiration in old-fashioned recipes culled from vintage cookbooks, battered recipe boxes or even bridge-club favorites–like this moist apple cake with its delightful toffee crust. Lara Atkins of the Kitchen Table Bisto in Richmond, Vermont, adapted the recipe from her mother, who regularly served it to her bridge-club ladies during card games.

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