Two-ingredient magic. Plump, juicy, citrus segments coated in thin, crunchy, sugar shells.
This is the Middle Eastern Millionaire's Shortbread from Yotam Ottolenghi and Helen Goh's Sweet, and it's incredible.
How to make beautiful, billowy vanilla nougat to which you can add all kinds of nuts, seeds, and dried fruit.
Toasty, nutty sable cookies made with whole wheat flour, sliced almonds, currents and salted butter. And a peek at some of my favorite vintage cookie cutters.
This is the recipe you want if you're craving classic banana bread flavor and texture, but want as little mess, drama, and equipment as possible. It's the laziest, one bowl banana bread I know, still with big pay-off.
If you're looking to move beyond a simple, basic crust this season, there are a host of next-level pie crust design techniques out there to inspire your creations.
Hand-painted watercolor cookies are incredibly special, and these are some of the coolest.
One bowl baking is the best. These recipes tend to use whole-grain flours, minimal refined sugar, and a single bowl. The frosting bowl doesn't count ;)...
I came across a cookie when I visited Portland, it was a crackle-edged puddle of chocolate with a texture that made me think of the collision between a soft meringue and a fudgy brownie.
Kim Boyce's Rosemary Olive Oil cake- Incredibly moist, golden-crumbed, flecked with rosemary, and dotted throughout with big and small chocolate chunks.