This is the yellow cake of dreams. Perfect for celebrating birthdays, graduations, or simply getting through a tough week. The crumb is tender and moist, the chocolate frosting thick, luxurious, and slathered on generously. If you’re nostalgic for an updated version of classic yellow cake, this one hits all the right notes.
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This baked ziti uses ricotta, mozzarella, and creme fraîche to make a bubbly, rich pasta with a hearty, spinach-flecked red sauce loaded with flavor. The creme fraîche keeps things silky, adds dimension, and is a game changer. A family favorite that freezes well and happily feeds a crowd.
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A special roasted cauliflower inspired by Sara Forte’s new cookbook. It’s wildly delicious – loaded with herbs, dates, nuts, roasted red onions and tossed with a tahini dressing.
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This chile-infused blackberry syrup is slow-burning, sweet and spicy, and homemade. Inspired by a recipe in the September 2007 issue of Gourmet Magazine, it’s great in spritzers, over pancakes, in oatmeal, and on and on.
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A special, triple-bean, vegan chili inspired by Jess Damuck’s new cookbook. It’s bold, flavor-packed and uses a technique to achieve the best texture of any chili I’ve eaten. It’s time to schedule a big chili night.
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This incredible citrus rice is flooded with orange juice, flecked with celery and carrots, and boosted with a packet of French onion dip mix.
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This skillet cornbread is rustic, custard-topped, and crusty-edged. It is bolstered with herbs and a bit of quinoa for an incredibly good accompaniment to chili or a favorite soup. Inspired by a legendary Marion Cunningham recipe.
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This hearty vegetable pot pie is made with a flaky, all-butter pie crust encasing a creamy, herbed potato, carrot, pea and onion filling. A homemade savory pie like this is such a treat! There are a couple tips you should know to help you take it from good to exceptional.
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These strawberry scones check all the boxes. Made with juicy sweet strawberries, they’re tender and rustic with golden craggy edges and a sugar-crusted top.
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The perfect bite-sized chocolate chip cookie. Tiny, thin, golden, crisp, a bit nutty with plenty of shaved chocolate.
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A simple tortelli pasta recipe featuring plump, ricotta-stuffed tortelli tossed with brown butter balsamic sauce, arugula, pecorino cheese, and lemon zest.
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Classic peanut butter cookies flecked with oatmeal and baked until golden. Double down on the peanut front with hand-chopped peanuts and chunky peanut butter.
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This grapefruit sorbet is inspired by the Paloma cocktail. It is blushingly tart and sweet, a straight-shooting sorbet made with fresh grapefruit juice spiked with a bolt of tequila.
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A collection of all-star Easter brunch ideas ranging from a favorite breakfast casserole recipe to the best waffle recipe I know. All worth making year-round as well!
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If you want to know how to make the perfect baked potato, keep reading. We’re talking crispy jackets that split open to reveal a fluffy white potato interior. This method results in perfection every time.
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An open-faced mushroom sandwich on good bread slathered along with a bit of garlic, salted ricotta, and some herbs or crushed kale chips.
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This penne alla vodka uses both whole tomatoes and tomato paste along with a splash of cream to make a vodka sauce with plenty of depth. The defining detail in this recipe is adding the zest of a lemon to the vodka. It lends a fragrant brightness to the whole preparation, making this family favorite extra special.
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An amazing Persian New Year Noodle Soup (Ash Reshteh) inspired by a version in Greg & Lucy Malouf’s beautiful book, Saraban. At its core, this is a celebratory bean and noodle soup featuring thin egg noodles swimming in a fragrant broth spiced with turmeric, cumin, chiles, and black pepper. Loaded with spinach and herbs, you serve it topped with walnuts, caramelized onions, and a dollop of something creamy. It’s amazing.
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Stuffed mushrooms made with creamy goat cheese, chives, garlic, and bread crumbs. The perfect bite!
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There are just a couple details to get right for the perfect kale chips. This is how I make crispy pom-poms of kale everyone loves to snack on.
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These creamy, decadent cheesecake bars feature a citrus swirled top, vanilla cream cheese filling, and shortbread cookie base. We’ve been baking these for special occasions for over twenty years!
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Hibiscus and rose hips are both Vitamin C power houses. This is a much appreciated homemade tea blend for when an immunity boost is needed, or for the times when you’re feeling stressed, over-worked, or dragging just a bit. I add a good bit of saffron, and lemon peel for dimension and flavor.
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Imagine a Shepherd’s Pie with the flavors of an Indian samosa – that’s what’s going on here. Vegan, make-ahead, one-dish meal with a split pea (or lentil) base, mashed potato crust, and spices.
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This is the best chocolate cookie I bake. And I don’t say that lightly. It’s a crackle-edged puddle of chocolate with a texture like a collision between a soft meringue and a fudgy brownie. Part of my essential cookie repertoire!
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A simple breakfast yogurt bowl made with Greek yogurt, fresh pomegranate juice, puffed quinoa cereal, toasted sunflower seeds, and honey.
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