Almost No-Knead Sourdough Bread

Published September 1, 2016.

For an easy bread recipe that allowed us to put our Sourdough Starter into action, we developed a sourdough version of our Almost No-Knead Bread, which we let rise overnight to develop flavor and then baked in a Dutch oven to produce a well-risen loaf with a crisp, crackly crust.

Almost No-Knead Sourdough Bread

Classic Sourdough Bread (Pain au Levain)

Published September 1, 2016.

For a classic sourdough bread recipe, we used a mixture of bread flour and whole-wheat flour for complex flavor.

Classic Sourdough Bread (Pain au Levain)

Classic Chewy Oatmeal Cookies

Published September 1, 2016.

Knowingly or not, most folks use the cookie recipe from the Quaker canister. We wanted a cookie that was chewier, moister, and easier to make.

Classic Chewy Oatmeal Cookies

Frozen Yogurt

Published July 1, 2016.

In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually exclusive. We wanted both qualities in the same scoop.

Frozen Yogurt

Orange Frozen Yogurt

Published July 1, 2016.

In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually exclusive. We wanted both qualities in the same scoop.

Orange Frozen Yogurt

Strawberry Frozen Yogurt

Published July 1, 2016.

In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually exclusive. We wanted both qualities in the same scoop.

Strawberry Frozen Yogurt

Ginger Frozen Yogurt

Published July 1, 2016.

In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually exclusive. We wanted both qualities in the same scoop.

Ginger Frozen Yogurt

Sticky Buns

Published May 1, 2016.

Sticky buns look inviting, but most are dry and overly sweet, with a topping that threatens your dental work. We wanted a version that fulfilled its promise.

Sticky Buns

Refined Strawberry Shortcake

Published May 1, 2016.

Loads of fresh berries were a given. But for a refined version of this classic dessert, the key was engineering a cake that could take the juice—and hold on to the berries.

Refined Strawberry Shortcake

Fougasse

Published March 1, 2016.

If you’re a fan of a crisp crust, then this rustically elegant Provençal bread is for you. (Don’t worry: It’s easier than it looks.)

Fougasse

Fougasse with Asiago and Black Pepper

Published March 1, 2016.

If you’re a fan of a crisp crust, then this rustically elegant Provençal bread is for you. (Don’t worry: It’s easier than it looks.)

Fougasse with Asiago and Black Pepper

Fougasse with Bacon and Gruyere

Published March 1, 2016.

If you’re a fan of a crisp crust, then this rustically elegant Provençal bread is for you. (Don’t worry: It’s easier than it looks.)

Fougasse with Bacon and Gruyere

Olive Fougasse

Published March 1, 2016.

If you’re a fan of a crisp crust, then this rustically elegant Provençal bread is for you. (Don’t worry: It’s easier than it looks.)

Olive Fougasse

Lemon Posset with Berries

Published March 1, 2016.

This classic English specialty transforms cream, sugar, and lemon into a lush pudding with clear citrus flavor. It’s the easiest dessert you’ve never made.

Lemon Posset with Berries

Pear-Walnut Upside-Down Cake

Published January 1, 2016.

The underrated pear makes for a more refined version of this simple cake—if you know just how to treat it.

Pear-Walnut Upside-Down Cake

Ultranutty Pecan Bars

Published November 1, 2015.

By banishing the custard filling in favor of a topping that emphasizes the pecan’s nutty richness, we made this bar cookie simpler, too.

Ultranutty Pecan Bars

Marshmallows

Published November 1, 2015.

Homemade marshmallows are easy to make. Serve with our Hot Chocolate Mix or cut them into mini marshmallows to use in our 15-Minute Rocky Road Fudge.

Marshmallows

Baked Alaska

Published November 1, 2015.

The classic cake, ice cream, and meringue combo is a science experiment you can eat. Our modern, less-sweet version is one you’ll actually enjoy.

Baked Alaska

Chocolate-Caramel Layer Cake

Published September 1, 2015.

The cake and frosting we weren’t worried about. But a caramel filling that was complex in flavor and spreadable, yet thick enough not to ooze out? That was another matter.

Chocolate-Caramel Layer Cake

Cherry Clafouti

Published July 1, 2015.

This baked French custard studded with fresh fruit would be a simple and satisfying dessert—if we could nail its finicky texture and prevent the cherries from turning soggy.

Cherry Clafouti

Strawberry-Rhubarb Pie

Published May 1, 2015.

Because strawberries and rhubarb both contain loads of moisture, avoiding a mushy, soupy pie requires a clear strategy.

Strawberry-Rhubarb Pie

New York Bagels

Published May 1, 2015.

It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle malty flavor of a New York bagel. So what do you do if you don’t live in New York?

New York Bagels

New York Cinnamon-Raisin Bagels

Published May 1, 2015.

It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle malty flavor of a New York bagel. So what do you do if you don’t live in New York?

New York Cinnamon-Raisin Bagels

Raspberry Charlotte

Published March 1, 2015.

Cake surrounding creamy fruit mousse promises the best of old-world elegance. But it doesn’t matter how gorgeous it looks if the filling is rubbery and the cake is tough.

Raspberry Charlotte

Savory Corn Muffins with Cheddar and Scallions

Published January 1, 2015.

We wanted a muffin full of cornmeal flavor. Could it also be moist and light-textured?

Savory Corn Muffins with Cheddar and Scallions
1 - 25 of 906
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection