Baking

The cheesecake filling is dangerously good.

The most delicious leftover sandwich starts here.

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.

And you only need six ingredients.

True to their name, poke cakes are sheet cakes that are baked, then (you guessed it!) poked, then filled with a liquid or syrup to add extra flavor and moisture into each bite. These no-fuss cakes (like dump cakes) are one of oldest baking hacks in the book. If you love retro recipes like icebox cake and pineapple upside-down cake, give poke cakes a try. These crowd-pleasing desserts are perfect for potlucks, parties, and gatherings.

It’s the best.

Simpler than shortcake.

They’re flavored from the inside out.

They’re like lemon bars — but so much better.

They’re always the first to disappear at parties.

Just 5 ingredients!

The spice blend is everything.

It's the only version I make.

Sticky-sweet BBQ chicken is the quintessential summer dinner that shouldn’t be limited to the lucky folks with backyard grills. I love BBQ chicken from the grill as much as anyone, but if we’re being really honest here, it is kind of time-consuming to do well. You’ve got to cook the chicken pretty perfectly without the sauce, and once the sauce is added you have to spend a lot of time flipping and basting to get that burnished-but-not-burned coating we all crave.

Given the opportunity, my 6-year-old would eat hot dogs every single day. And I can’t blame him. These snappy, savory sausages packed into squishy buns are satisfying and delicious. There are so many ways to cook hot dogs, too. While he and his neighborhood crew would settle for a boiled dog, I miss the sizzle of a skillet-seared, air-fried, or grilled hot dog. Now, when I’m feeding a crowd of hungry kids (and kids at heart!), I skip the simmer and click on the oven instead.

Classic condiments take this barbecue side to the next level.

It’s juicy, tender, and so savory.

They’re decadent and deeply chocolaty.

They’re perfectly plush and tender.

Everything you love about lemon bars … but better.

My dad has an intense sweet tooth, just like me. One afternoon when I was around 10 years old, Dad got a hankering and he enlisted me to help him make Toll House chocolate chip cookies. That was the first time he and I had ever baked together. Since then, whenever I make chocolate chip cookies, including the ones from this recipe, I think of him and that special afternoon we spent together in the kitchen. I developed this recipe over the years.

We love roasted peanuts in everything from homemade granola to crunchy slaws and vibrant salads. But we found found that it’s much cheaper to buy raw peanuts in bulk and to roast them at home. It’s quick and easy, and it lets us control the roasted flavor more precisely. It’s so easy! You start with raw, shelled peanuts, spread them on a baking sheet, then roast them in the oven for 20 to 25 minutes. That’s it! They taste better than store-bought roasted peanuts.

Even though I’ve always loved the idea of rhubarb pie, I’ve steered clear of it for years, assuming it was too fussy and difficult to get right. But this spring I was determined to find an easy, foolproof way to enjoy my spring haul of rhubarb in pie form. The answer is this double-crust pie, which looks like a showstopper but couldn’t be easier to make.

Y’all are gonna love these.

Plus, a foolproof technique to make sure it slides right out of the pan.

And it's so easy.

It's heaven in a cake.

The technique is a game-changer.

Brace yourself for the epic cheese pull.

Get ready to crunch.

The buttery cracker topping is everything.

They’re soft, tangy, and oh-so tender.

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.

With fresh or frozen bananas.

You'll immediately notice the difference.

You've never seen carrot cake like this before.

I make them every week.