This black sticky gingerbread recipe makes an outrageously dark, dense, flavorful and delicious cake. The burnt-caramel-esque crust that forms on the top of the cake is part of what makes this recipe a keeper.
Certain adventures call for the perfect banana bread, and this was one of them. A moist, ridiculously good banana bread recipe. A banana bread that is chocolate studded, lemon kissed, and made with whole wheat flour (and olive oil) - from Melissa Clark's new book.
My go-to berry pie recipe - a rye flour crust and mixed berry filling seasoned with fresh thyme leaves. It's the pie I bake most often.
Lillet-spiked buttermilk shakes. Just a quick grown-up twist on the classic vanilla milkshake.
A no bake chocolate cake I make when I'm feeling particularly lazy and need a crowd-pleaser of a dessert. Good-quality dark chocolate, cream, and whatever you like to infuse the cream - you're set.
A cardamom-kissed, brown sugar crusted, squash-battered spice cake. Made with brown butter and a bit of leftover winter squash.
Charming little bite-sized, powder-coated pistachio biscotti cookies inspired by a visit to Mona Talbott's kitchen and the Rome Sustainable Food Project at the American Academy in Rome.
I'm posting this recipe not because these are the best oatmeal chocolate chip cookies ever of all time. They're good, but...I'm posting the recipe, because they make amazing ice cream sandwich cookies. And it's prime ice cream sandwich season.
Cookies made from toasted quinoa and wheat flours, flecked with chocolate shavings, rolled and stamped into cloud shapes.
A simple spring crumble - rhubarb, strawberry, and a splash of port wine with a buttery black pepper, pine nut and oat crumble top. Sounds a bit fancy, but really, it couldn't be easier to make.