Penny Martin

"Lovely." "Perfectly light, fluffy, and irresistibly good." "Easy peasy!" "Wow. Just wow." That's what folks are saying about these biscuits.

Why did no one think of putting red wine into red velvet cupcakes until now??!! Okay. Got that out of our system. These are incredible, folks.

Unequivocally better than those preservative-laden cake imposters you grew up on. Swear. And you can customize whatever you want to write on top, whether the name of your team or a sweet little something.

"Gorgeous!” “Satisfying and deceptively easy.” “A keeper.” That's what folks are saying about this traditional Hungarian cauliflower soup.

No, making homemade jam doesn't need to be a big production. Not with the right recipe, anyways. This small batch raspberry preserves shows you how simple it can be.

Sometimes a pie craving is just too strong to wait for a plate and fork and fussily crimping a top crust. Enter this easy peasy yet elegant crostata.

When life hands you lemons, make this lemon pound cake. Guaranteed to give you a far more favorable outlook on everything.

For when you just can't wait until midsummer for your fave Italian bread salad.

Intoxicatingly aromatic browned butter and pumpkin spice coalesce with ooey, gooey, marshmallow, butter, and cereal to make these not-too-sweet treats all grown up.

Let's dispense with all the talk about Proust and time and just revel in these lemony little lovelies, shall we?

Sometimes the simplest of things are simply stunning—like this lemon popsicle recipe, which is worthy of some serious whistles.

This take on the classic contains no raw egg, so make it for everyone you love—even the old, the young, and the preggers.

Burnished skin. Juicy meat. An insanely come-hither aroma that pervades the house. All this can be yours for supper. And it's so simple to toss it together.