Sometimes, you just want to make a few little jars of preserves without all the fuss of a day-long canning ordeal. We hear that—here’s the perfect place to start.
Like a pie in bar form, with a crisp crust and a soft, lemony, blueberry-filled center. These bars are a big hit at summer barbecues when you’re in the mood to share.
A tender coffee cake with a lovely layer of chocolate streusel running through the middle. A little surprise that takes this cake over the top.
A sweet something that evokes the memory of travels to Greece. Or the bulk bins of ’70s-era health-food stores. Whichever experience it calls to mind for you, these will take you back.
Don’t let these delicate, diminutive cakes with the froufrou French name fool you. They’re a cinch to toss in the oven–and even easier to toss in the mouth.
Every bit as boozy and as brilliant as it sounds. Inspired by the old-fashioned rum cake made in the Caribbean with dark rum in all its magnificently spiced glory.
This is gluten-free and paleo-friendly, for those keeping track of such things. But it’s also awesome enough for anyone to fall for it.
An easy technique that lands you a stash of dried citrus to fancy up all manner of everyday cooking and baking.
Tender, buttery, and enhanced with a subtle citrus lilt. Just as Proust would have wanted. (No madeleine tin? No worries. They’re just as lovely when made in a mini-muffin pan.)
Made with oranges, mandarins, and limes, this lovely fruit jam is essentially citrus on a spoon. Simple to make. Tastes complex as heck.