Baking

Even if you're not a cake person, you'll appreciate this.

The foolproof recipe is inspired by two greats: Ina Garten and Julia Child.

As much as I love a classic quiche, broccoli is my all-time favorite add-in for quiche. The crisp-tender veggie lends a pop of color — and a dose of nutrients — to each and every slice of the creamy, cheesy egg bake. But not all broccoli quiches are created equal. Read on for my secret to the best-ever broccoli and cheese version — the one you’ll want to serve for any and all occasions, be it a holiday brunch, morning breakfast, or weeknight dinner.

Oh, and it's so easy to make.

It’s bursting with berries.

They take just 10 minutes to prep.

You can prep it in just 10 minutes.

It's hard to eat just one.

We're not kidding when we say they taste like potato mac and cheese.

Homemade vanilla extract takes just two ingredients — vanilla beans and alcohol (like vodka) — and you can be as straightforward or creative as you like. Though it does take a bit of patience as you wait for the alcohol to extract the flavor from the beans, the delicious results are well worth it. It’s super easy to make and you only need two ingredients! Homemade vanilla extract is the perfect gift for friends and family who love to bake.

It feels totally fancy, and is surprisingly easy.

So simple and delicious.

Ever had a classic French palmier? A flaky turnover filled with fruit? A bite of puff pastry filled with cranberry sauce and brie at a cocktail party? All these delicious treats start right here, with this dough. Yes, you can buy puff pastry at the store, but if you’re in the mood for a real baking project, you can make it yourself at home. All you need is a pastry scraper and a French rolling pin, and simple ingredients like flour, water, and butter.

The sticky glaze is everything.

It is hard to overstate how simple yet stunning pineapple upside-down cake is. This cake has retro charm, but it’s a classic whose appeal hasn’t waned since it first appeared on the home baking scene. It starts with a rich butter cake that, once removed from the pan, reveals a design of caramelized pineapple rings studded with maraschino cherries. Each bite is little treasure chest of flavor — tender cake, mingled with the sweet and slightly tangy notes of pineapple and cherry.

It’s the ultimate comfort food.

"Fancy without effort."

Everyone will ask you for the recipe.

Perfect with a cup of Joe.

More feta = more happiness.

If you’re starting to plan your Easter menu, we’ve got you covered with easy and classic Easter dinner recipes to get you started. If you’ve already got dinner (or brunch) worked out, then you just need a dessert or two for the Easter table — they’ll add to the decor just as much as dyed Easter eggs will. Easter desserts are some of the best. Seasonally, you get to combine the last citrus fruits of winter and the first fresh berries of spring.

In about 15 minutes, you have one of the best side dishes you can enjoy.

This umami-packed, buttery glaze will make you love roasted tender carrots.

The perfect make-ahead meal.

It's perfect for St. Patrick’s Day or really anytime.

Seed crackle is the new crouton.

Looks fancy, but it's so easy to make.

Trust us on this one.

Do I have to share?

Easy and brilliant.

Just wait until you see how easy it is.

So light, so citrusy.

Enjoy with a glass of good wine.

Fruit cobbler meets banana pudding.

Homemade takes the cake.

Anything but boring.

Serve a la mode.

“My husband ate more than half of the bowl.”

Chewy, nutty, chocolaty perfection.

There are many reasons to love black cod — it is sustainably fished, full of healthy omega-3 fatty acids, and wonderfully buttery when cooked. Here’s one more: Nobu restaurant’s miso-marinated black cod, a classic Japanese-influenced recipe that makes an easy, elegant dinner for guests or a quick main dish you can prep over the weekend.

Nothing could be better.

Store-bought biscuits for the win.

It's impossible to eat just one.

It’s a comfort-food classic.

They bake in half the time as the classic.

A must for any chocolate-lover.

The key to a really good pizza is, of course, the crust. I make pizza at home at least once a week, so you can be sure this recipe comes to you after years of very meticulous kitchen testing! (Totally new to making pizza? Check out our absolute beginner’s guide to pizza making, too!)Also, the fact that this dough comes together in just a few minutes and doesn’t need time to rise means that you can have pizza for dinner any night of the week.

King cakes are made around the world as part of the festival of the Epiphany, but in New Orleans, king cakes have truly taken on a life of their own. From the start of Carnival on January 6 through Mardi Gras at the beginning of February, you’ll find one of these sweet, color-splashed king cakes just about everywhere. Did you get “the baby”? That means you bring the next cake — and we have just the cake you’ll want to bring.

Lobster tails may seem like a fancy meal that should be relegated to a special night out, but they’re actually quite simple to cook at home. The tails come frozen and ready to cook, and their meaty texture and sweet flavor pair well with just melted butter and a squeeze of lemon. Of course, you can also chop up the meat to make a killer lobster roll , lobster ravioli, or lobster risotto instead.

This one’s for all the chocolate-lovers out there.

Get your baguettes ready.

I’ve never really met a chicken wing that I didn’t like. No matter the type, though, crispy skin is a must. Getting the skin nicely browned and blistered isn’t difficult at all. It just requires a little time and a staple pantry item: baking powder. Baking powder is the secret ingredient that makes the best crispy chicken wings for your next game day party or weeknight dinner. We bake them in the oven here, but you can also cook the chicken wings in your air fryer.

My husband is from New England and we go back to visit a few times a year, so I consider myself a part-time New Englander. We feast on a lot of whole lobster while we’re there — especially in the summer when the whole family’s together and a lobster dinner is both celebratory and fun. Although I’m partial to claw meat, most of the family loves tail meat, as the tails are meaty and easily come out of the shell in one piece.