Roasted pears add juiciness and depth of flavor to this otherwise simple quick bread. You can peel the pears if you want, but they add a sturdiness to the roasted fruit and a nice texture to the finished...
Author: Erin Jeanne McDowell
A classic French dessert, baba au rhum is a syrup-soaked, soggy, boozy delight. The dough here is intentionally soft and sticky, for a light, tender result. Be sparing in adding flour, incorporating just...
Author: David Tanis
This cake is summer in a loaf pan. When baked, strawberries can become sour and a little gummy. Here, berries are macerated with sugar first to remove some of their liquid and concentrate their flavor....
Author: Millie Peartree
This cozy spiced loaf cake gets a triple dose of ginger - ground, fresh and crystallized - and the totally delicious addition of chocolate. A pour of molasses and an assortment of other warm spices help...
Author: Yossy Arefi
These fuss-free (no electric mixer needed!) pumpkin doughnuts are flavored with cinnamon and nutmeg, classic spices we associate with fall. But they're also loaded with pumpkin pureé, which makes them...
Author: Vallery Lomas
Old-fashioned poundcake recipes don't typically contain any chemical leavening, relying on the power of eggs and elbow grease to raise the crumb. Modern recipes often mix in a little baking powder or soda...
Author: Melissa Clark
These rich, chewy bars get their deep caramel flavor from a combination of brown butter, dark brown sugar and an optional sprinkle of flaky salt on top. They're delicious as is, but feel free to add some...
Author: Yossy Arefi