These savory shortbreads are seasoned with thyme, lemon, and a sprinkling of sea salt. Serve the shortbreads as a snack or as an hors d’oeuvre with wine.
This spicy tomato crumble isn’t your run-of-the-mill crumble. It’s savory and filled with a tangy chunky tomato base. The crumble reheats beautifully.
This strudel, filled with sweet potato, raisins, and cranberry, is a great lunch or side. Phyllo makes the strudel a cinch to make. Serve the strudel warm.
Fresh baked pretzels are irresistible. This recipe shows you how to make plain pretzels, cheese pretzels, caraway pretzels, bacon pretzels, mini-pretzels.
Kalamata olives lend this no-knead bread ample flavor while a long, slow rise brings it a bakery-quality crumb. Don’t expect the warm-from-the-oven loaf to last long.
Bread that’s homemade, healthful, and has no need for kneading? Believe it. All that’s left to do is let this rugged loaf bake while you bask in the impending goodness.
Jim Lahey’s no-knead small baguettes are an easy-to-make bread. No knead, no fuss, these baguettes are baked on a baking sheet for a crispy, brittle crust.
Delicate with hints of butter, almond, and anise, these almond cookies go splendidly with a glass of dessert wine.
We think these conversation-starting cookies defy the laws of physics. We think you’ll agree when you experience what big flavors they flaunt for something so thin.
Apple dumplings are a bit homier than the typical apple pie or tart and very easy to make. These apple dumplings are glazed and burst with apple flavor.
Much like a cobbler or a crumble or a crisp, a pandowdy melds sugar and spice with fruit and buttery topping to spectacular effect.
This fig and raspberry crumble is perfect for a fall dinner. The figs and raspberries are flash-broiled to hold their shape and color. A favorite crumble.
Apples and brandy-soaked currants fill this autumn crisp. The apple softens while the currants lend a depth of flavor. The crisp topping stays, well, crisp.
This semolina-olive oil cake is a rustic cake with a moist texture, thanks to the semolina, olive oil, and wine-grape syrup. The cake can be made ahead.
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