Classic Olive Oil Cake
A staple in most Mediterranean kitchens, this light, and barely sweet Classic Olive Oil Cake is perfect for an afternoon snack or late-morning tea....
Apricot Sweet Buns
Once a precious commodity traded on the Silk Road, jewel-hued Mariani Dried Mediterranean Apricots offer a chance to enjoy the delicately tart fruit after...
Wanted: Retro Recipes
Calling all bakers! We need your help with our Bake from Scratch column “Retro Redo.” In every issue, we’re revamping one lucky reader’s beloved heirloom recipe.
What We Want:
Your retro baking recipes! We’re looking for the reliable, butter-stained...
Concord Grape Focaccia
This Concord grape-studded focaccia from Lauren Kasavan bakes up golden and chewy, a perfect starter for any fall dinner party. With a sprinkle of...
Boozy Fig & Muscadine Tartlets
A spicy gingersnap crust, a bourbon-spiked custard filling, and a sweet fig and muscadine topping make these tartlets a medley of fall flavors.
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Boiled Cider: The Tangy Apple Secret to Fall Baking
The secret ingredient in our Browned Butter Apple Poke Cake with Cream Cheese Icing? Boiled Cider, an intense apple syrup made from fresh apple...
Peach and Blueberry Cornmeal Muffins
In the South, bigger is always better, and these jumbo Peach and Blueberry Cornmeal Muffins are no exception. Doubling down on crunchy texture with...
Our Favorite Recipes from our 2018 September/October Issue!
Our brand-new issue will make all your fall baking dreams come true. Figs, pumpkins, apples, pears, Concord grapes—they’re back in season and begging for a...
Figgy Oat Coffee Cake
We updated the classic streusel coffee cake with fresh ripe figs and almonds. No need to distinguish between breakfast and dessert—it’s an eat-it-anytime-you-crave-it cake.
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Snickerdoodle Sablés
A sophisticated spin on the classic American cookie, this recipe delivers the buttery cinnamon flavor you love in a crumbly French shortbread. Instead of...