These superdecadent, bittersweet cookies are excerpted from the Joys of Baking by Samantha Seneviratne, and inspired by Dorie Greenspan’s aptly named World Peace Cookies.
This glorious coffee-flavored Bundt, excerpted from The Joys of Baking, is more sweet than coffee and has a gooey, condensed milk glaze that you may have to resist eating with…
This colorful frittata makes a perfect brunch entrée, especially when paired with Radish, Celery & Frisée Salad. A little baking soda added to the onions helps them to brown faster.
Brown butter and malted milk powder enhance the warm, rich, toasted flavors in these crisp yeast-raised waffles. Make most of the batter ahead, then cover and refrigerate overnight. The next…
A syrup of macerated orange segments and a dollop of crème fraîche embellish this rustic cake, a nod to the Sephardic desserts of Italy and Spain. Olive oil gives the…
Here’s the perfect holiday-season chocolate-chip cookie: loaded with chunks of chocolate, nuts, and dried fruit; a little crisp around the edge; and chewy in the middle. Cinnamon, nutmeg, cardamom, and…
Ginger and spice and everything nice, that’s what these cookies are made of. They’re best eaten the day they’re baked. But you can bake the bars and glaze them ahead…
Savory bacon and sweet maple syrup give a modern spin to classic ginger cookies. Just like the classics, these are crunchy on the outside and chewy on the inside. If…
With a ribbon of tangy cranberry between layers of hearty oats, these bars are a great treat any time of the day, including breakfast.
Nutty, slightly bitter tahini makes a good foil for chocolate wafers. You’ll be tempted to make the sesame brittle year-round; a package of this crunchy, sweet treat makes a great…
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