Baking

Editor’s Note: If you’ve cooked this beloved recipe before, it might look a little different these days! We recently improved it to make it even easier to follow and more delicious.If you love apple pie, you’ve got to make these salted caramel apple pie bars. With three impressive layers, plus a double dose of caramel sauce, they are the dessert of fall.

Easier than apple pie.

Apple crisp meets cheesecake.

Chocolate chips in every bite.

The secret ingredient comes from the freezer.

A thick layer of buttery, sweet crumbs crowns the top.

Sweet and tangy.

Plus, there's little to no clean up.

Easier than apple pie.

Like the boxed stuff, but so much better.

Did we mention the herb butter?

Mom knows best.

No zucchinis were squeezed in the making of this dessert.

They have the most incredible soft, tender texture.

You don't even need any measuring cups for this recipe.

Cinnamon rolls take on dessert.

It uses 2 pounds of zucchini.

It’s even better than the original — seriously.

Just when you thought cheesecake couldn’t get any better.

It uses a full pound of zucchini.

The cheesecake filling is dangerously good.

The most delicious leftover sandwich starts here.

Make sure to soak up every bit of the sauce.

There are many ways to cook carrots, but roasting them is hands-down my favorite method. It’s one of the best vegetable side dishes that pairs well with anything for dinner. Roasted carrots might seem simple, but when done right, they can rival just about any other vegetable side, be it Brussels sprouts or sweet potatoes. When it comes to glazed carrots, some recipes call for cooking them on the stovetop, but I opt for the oven so that the carrots can do their business while I do mine.

And it’s actually way easier to make than it looks.

Now that the weather is getting cooler and it’s peak apple season, it’s hard not to want to crank up the oven and bake something warm and cinnamon-spiced. Bringing an apple dessert to the table — whether it’s apple pie, apple cake, apple crisp, or something else entirely — is just about the very best way to usher in autumn and all the cozy, sweater-wearing vibes that come with it.

Save room for seconds.

And they're ready in less than 30 minutes.

Use fresh or frozen peaches.

I've been making it for years.

It's a must before summer's over.

There’s nothing quite like sun-dried tomatoes — they lift up the flavor of anything they touch, from simple pastas and hearty salads to chicken (hello Tuscan chicken!). So what do sun-dried tomatoes taste like? The slow drying process concentrates the flavor of the tomatoes, locks in their summer sweetness, and leaves you with an intensely savory bite.

Here’s how to use up that bumper crop.

The cinnamon-walnut streusel is a game-changer.

Easy and foolproof.

It’s all about the marinade.

All that’s missing is the ocean breeze.

It’s dangerously delicious.

Calling all banana bread lovers.

When summer heat floods the farmers markets and groceries stores with green zucchini and yellow squash, it also brings pattypans, the darling of the summer squash family. These small, adorable, disk-shaped squashes with their sometimes scalloped edges come in all shades of green and yellow, and are just as delicious as their bigger counterparts.

Bonus: a zippy lemon frosting!

It has the fluffiest biscuit topping.

You’ll never guess these aren’t fried.

Psst: It’s all about that marinade.

Butter mochi is a staple at almost any party in Hawai‘i, and it’s easy to see why. The coconut custard glutinous rice cake is perfectly chewy, slightly sticky, and just dense enough, with a hint of vanilla and salt. Growing up Japanese-American, or hapa, in Hawai‘i, I’ve had my fair share of butter mochi.

You don’t even have to make a crust or topping.

The humble banana gets the spotlight.

It’s the “perfect” dessert for summer!

Friday nights will never be the same.