These little anise-flavored cookies have their roots in midwestern Mennonite communities and are perfect served with a strong cup of coffee or black tea.
These cinnamon rolls are a mouth-full in more ways than one (ba-dum-ch)! Alright, alright—kidding aside—cinnamon rolls have long been one of my favorite cooking projects, and these are the absolute best I've ever made.
There are a lot of outstanding ice creams in the freezer aisle, but you won't find one like this. It checks all the boxes for a delightful warm-weather treat: creamy, tangy, sweet, citrusy. The best part? You can totally make it without an ice cream machine.
Ever wondered what a cauldron cake would look like? Me too! I made blackberry cauldrons, filled with Felix Felicis (AKA lemon curd). "Pretty cute" is an understatement for these little cakes, trust me.
When I read the Harry Potter books, I was always SO curious to know what pumpkin juice would taste like. So I made some! It has a secret ingredient that, honestly, makes so much sense.
Pumpkin pasties might be the most iconic treat from Harry Potter (after butterbeer). Here are two versions: curried roasted pumpkin and sweet ginger pumpkin puree.
During my internship at America's Test Kitchen, we were challenged to create a superb muffin recipe and write a Cook's Illustrated-style piece about it. Here's mine!
I tried to learn how to make great bread years ago, but couldn't do it. Turns out, I just wasn't ready yet.