I purchased a doughnut pan a few years back for a recipe testing project I was working on, but after two or three uses, it got squirreled away to my laundry room along with plenty of other unitaskers left quietly to die. I decided recently to brush off the pan and give it another go, and I am so glad I did. l will be the first to admit that these "faux-nuts" will never be as good as a warm batch of Krispy Kremes, but they are definitely delicious enough to satisfy a hankering when there's no glowing 'Hot Now!' sign in sight.

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Yesterday Emma and I shared a little peek into my new cookbook, Bakeless Sweets, and today I'm going to give you the goods: a recipe! I had a hard time choosing which one to share with you (Pistachio pudding? No-bake creme brûlée? Raspberry yogurt squares? Tiramisu?) but I settled on this tart lemon icebox cake for a very particular reason. 

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Last summer, the kids and I spent a month in Italy, ensconced in a farmhouse with dear friends near the coast in Marche, with plenty of day trips to gorgeous beaches, amazing restaurants and mad legit medieval festivals. (Yes, this is going to be a tough act to follow. This summer will be a great time to teach the boys that life isn't always crazy perfect. See you at the neighborhood park!) Every morning, I woke up before everyone. (This only happens in a perfect Summer-in-Italy world, thanks to time zone changes.) My friends' son Guido Jack, another early riser, was often waiting on the sofa patiently, curious to see what I would make for breakfast. I felt the need to perform. With limited trips to the grocery store, my surprise options were few. But what about popovers? More

Chia seed puddings are all the rage these days, and for good reason. When stirred with water, juice, or milk, the seeds gel up and thicken, creating the most delightful tapioca-like texture. It's easy (no heat required!) and contains all the nutrition of chia seeds, which taste neutral enough that you can play with your favorite flavors. In my case, that means a sweet spring combo of strawberries, coconut, and lime. 

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Come springtime and warmer weather, I get positively giddy when I hear the first chimes of the ice cream truck. But now I don't have to wait for the truck to make its rounds — I can make my favorite chilled treat, the Drumstick, whenever a craving hits. Seriously, this version is easy, fast, and a million times better than the original!!

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There are a few reasons I rarely make cheesecake. First and most important, there are just the two of us at home and I can't think of any occasion that would warrant us needing a whole cheesecake sitting around the house. Second, it's not the simplest dessert to make with the fuss of hot water baths and inevitable cracking. That's why I was excited to stumble upon these individual, no-bake cheesecakes last week. 

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Last month Megan declared baked ricotta "the best appetizer you haven't met yet." Intrigued (who wouldn't be?), I gave it a try and suddenly baked ricotta is the best appetizer I've only recently met. It's the new thing, the current crush, the little bite that perfectly straddles the divide between old-fashioned, stodgy hot appetizers and fresher, more modern tastes. If you like to have something hot on the table to start a party, then let us convince you to also make baked ricotta's acquaintance. 

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Where there's brunch, there are Bloody Marys. So at this Sunday's Cinco de Mayo brunch celebration, it just makes sense that we'll be happily sipping Mary's Mexican cousin: the Bloody Maria.

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There's nothing more refreshing than a glass of cool lemonade on a warm day.  Sure there are those cartons of pre-made stuff and cans of concentrate, but if you'd like to avoid preservatives and flavor enhancers, then there's nothing easier than making your own.  It's really not that hard, and if you keep a supply of simple syrup in the refrigerator, it's actually quite fast.  Read on for our classic lemonade recipe, plus five easy and delicious variations.

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Making authentic Mexican food can sometimes feel out of my comfort zone, but after discovering delicious carne de puerco at a favorite local joint, I knew it was high time I try. Now that I know how easy it is to achieve this dish of tender pork smothered in a charred tomatillo sauce at home, I may never again need to "go out" for Mexican ever again.

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