For some reason, whenever we use ricotta around here, it always seems we have a little leftover. Rarely is the whole container is completely used up. But, happily, this phenomenon led me to this recipe which is so tasty, I buy ricotta now just to bake it up.
Read MoreThis recipe is great in so many ways. It uses up very ripe bananas (a nice switch up from banana bread), requires few ingredients that are almost always on hand, and is delicious.
Read MoreThis cake is what dreams of springtime are made of. The cake is light and airy like angel food cake, but a bit sturdier, richer, and moister from the vegetable oil and egg yolks. Together with a light whipped cream frosting and sweet tart strawberries, each bite of this cake is a delight. It makes a really large cake that would be perfect for a gathering, but it also keeps really, which is how my family of six enjoyed it for a full three days. A cake like this is really adaptable: add zest to the cake to give it a citrus flavor, brush the cake with a flavored syrup or jam, use different fruits or no fruits at all! But in my opinion, nothing gets more classic than strawberries and cream and the textures suit the flavor profile perfectly.
Read MoreLinzertorte is a traditional Austrian dessert sandwiching fruit preserves (typically raspberry) between a nut-based pastry and a beautiful lattice top. These raspberry oat bars are the happy result of a search for a linzertorte-like dessert without so much of the hassle, and without the nuts.
Read MoreApple Pandowdy may very well be better than apple pie…and I’m someone who really likes apple pie.
It’s not an elegant dessert—I think the name speaks clearly to that. But it’s the name, “Pandowdy,” that first got me hooked, and the baked dessert lives up to it every inch.
Read MoreWhen I started thinking about what GBBO bake we should do for July, I immediately thought something light, fresh, easy and perfect for summer. Eton Mess is all of that and more.
Read MoreThis is one of those sides that are perfect for lightening and brightening a heavier meal, that is interesting and tasty, but requires minimal ingredients and almost no time. Simple, but perfect, especially in warmer weather.
Read MoreReminiscent of applesauce cake, these uber-moist pear muffins with a touch of spice and a crunchy oat topping are a sweet breakfast treat—and a great way to use up those too bruised or over-ripe pears.
Read MoreWhen the fresh cranberries first hit the shelves I couldn’t resist buying a massive bag at Costco. But besides plans for fresh cranberry-orange relish for the Thanksgiving table, and cranberry orange muffins of course, I didn’t have many more fresh cranberry recipes up my sleeve... and yet there were still pounds of cranberries in the fridge.
Enter this delightful cranberry crunch.
Read MoreAs beautiful as all that pie art is, it might be missing the point.
I’ve been making my blueberry pie out of the Joy of Cooking for oh so many years now, and, returning to the recipe this year, I was struck by the wisdom I found in the introduction to fruit pies:
Read MoreWe've made this cranberry-orange relish every year for Thanksgiving for as far back as I can remember. It adds brightness to an otherwise heavy thanksgiving meal. Although a warmed or jellied cranberry sauce often melds better with the other elements on the plate (stuffing, gravy, mashed potatoes), there is something so superb about this fresh and zingy relish paired with a slice of turkey breast. So usually I take a bit of both -- the fresh cranberry relish and the cooked cranberry sauce -- and alternate my bites of turkey between the two.
Read MoreMy husband's great-grandfather Giovanni was an avid and skilled gardener. He often comes up in family conversations, especially how he had twenty bee hives, how he would check on his bees every ten days without fail, how huge his honey extractor was, and how he would ever have on hand a little bear jar of honey to gift. One legacy of him remains in the fig trees in our backyard. They were branches from his very own fig trees that my in-laws replanted and cultivated until they became full-grown trees of their own.
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