When I set out to write my first book, one of the first recipes I knew I wanted to include was one for individual steamed pudding cakes. I ended up doing a lemon cakelet after a pregnancy-inspired double-order at a neighborhood eatery called Mary's Fish Camp. The chef there walked me through the magic of a pudding cake; how, thanks to an imbalance of wet to dry ingredients, a creamy smooth pudding layer forms on the bottom and a layer of fluffy sponge cake blossoms on top. More

The perfect baked potato is crispy on the outside and pillowy in the middle. Cracked open and still steaming, it's ready to receive anything from a sprinkle of cheese to last night's stew. Here's how to make them. More

To make ciabatta, you have to have a stand mixer...right? Not according to this 20-year-old recipe from the New York Times. More

Fair warning: You should only make these bread sticks when surrounded by plenty of people to help you eat them. Otherwise, there is a very serious danger of proceeding directly from the last bite of one bread stick to the first bite of the next. Especially if there's a little bowl of tomato sauce for dipping and no one to stop you. More

You can call this oven-fried chicken or crunchy baked chicken or breaded chicken or any number of things. I like calling this dish Fake Fried Chicken because I feel like I'm getting away with something sneaky. More

With the discovery that my oven can go hotter than 450°F, I am newly obsessed with making pizza at home. My lastest quest: cracker-thin crust. Zoë François and Jeff Hertzberg, the culinary minds behind Artisan Pizza and Flatbread in Five Minutes a Day, share a few secrets of the trade. More

Beets aren't just for salads anymore. These highly nutritious root vegetables can be found on dessert menus nationwide and are popping up on baking blogs right and left. Why? Well, let me show you. More

I'm sure you've all tasted the famous Peanut Butter Blossoms, which became universally popular after appearing on the back of a Hershey's Kisses candy bag many years ago. There's a reason they have such staying power; they're delicious. But here's the thing—I don't want to share the same old recipe that appears on every food site on the web. I want to share one that's even better. More

Do you eat dessert at home? Most people I know don't, saving what they consider an extravagance for special occasions and when they dine out. But I recently discovered that having a simple cake on hand is a really nice way to introduce a little sweet at the end of a meal without going overboard. My secrets is to bake a single layer cake and to not frost it. What? No frosting? I know, I know, but stay with me here!
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While some complain about the lack of fresh fruit in the dead of winter, I welcome this time of year with open arms. Bring on the citrus! Here are 10 citrus desserts to brighten your winter days. More