Having a good recipe for pound cake in your repertoire is a wonderful thing. It's most famous topped with whipped cream and fresh berries as a variation of strawberry shortcake, but it can also hold center stage served plain with just a dusting of powdered sugar.  Toast a slice for breakfast, offer it with tea to unexpected guests, or scoop a ball of ice cream on top and a drizzle it with chocolate sauce.  Pound cake will always be there for you.

What was happening this time last year? Glad you asked! We had cocktails of both the fresh spring variety and of the non-alcoholic sort. We had cornmeal-lime cookies to nibble and guacamole to make. We had a cute puppy to love and a very good reason to make a huge pot of rice. Want to hear more? Here you go!

We've been tempting you all week long with snippets of Faith's new book Bakeless Sweets — first with an interview with Faith and then with one of her favorite recipes from the book, No-Bake Lemon Cream Icebox Cake. Today, we have five copies of the book to give away. Just leave a comment here with your favorite no-bake dessert for a chance to win!

Q: I am making the Overnight Buttery Streusel Coffee Cake for a brunch I'm having on Sunday. The recipe recommends using Kerrygold Butter, but I'm wondering what other brands people like to use for baking?

Sent by Elle

Is there anything more fun than s'mores? For me it brings back nostalgic childhood memories, the warmth of friendship around an open campfire. But there's no reason you can't enjoy them now, too! Try one of these eight takes on the classic and remind yourself why melted chocolate is oh-so-great.

I have been insanely curious to try this gluten-free pale ale from Omission Beer ever since I first heard about it. Gluten-free beers are notoriously mediocre, but this one has been making waves of the omgwow! sort in the beer community. Until very recently, Omission's beers were only available in Oregon and a few select bars outside the state, so when I saw a bottle at my favorite local brew shop, I snatched it up and headed straight home.

How cute are these fruit-shaped wooden serving boards? They're perfect for small appetizers, with just the right amount of whimsy. (Take note of the painted edges.) And they're made in Vermont!

I grew up in a household of musical-lovers. My sisters and mother and I spent hours snuggled up under blankets on the couch, watching Singing in the Rain and Brigadoon and other classics. One of our favorites was a 1935 piece of sparkling fluff called Naughty Marietta, with Jeanette MacDonald as a French princess who flees an loathsome marriage — all the way to the New World, where she meets the handsome Nelson Eddy, a militia captain who of course falls for her bubble-headed charm. 

Where is this going, and what does it have to do with roasted vegetables? There is a punchline in Naughty Marietta we loved to quote, giggling, where the practical captain indignantly instructs the princess in disguise, who has no idea how to cook a meal: "You don't cook a radish, you eat it alive!" Sorry, dear Nelson — you could sing the moon out of the sky, but you didn't know too much about radishes.