Baking

You only need one bowl to mix this easy, cheesy, savory-and-sweet corn muffins.

This incredibly dark, extra-moist cake is meant for serious chocolate lovers. Dutch-process cocoa powder and baking soda give it a deep color. Top with light, fluffy meringue or your favorite frosting.

This very stable Italian meringue is incredibly versatile—it makes magnificent billowy white peaks to brown as you wish. It is a large recipe—6 egg whites—so that you have an abundance of this great meringue. Of course, you can easily halve this recipe.

These savory Indonesian cookies from cookbook author Lara Lee are perfectly buttery, crumbly, and cheesy. Make a big batch and enjoy them with coffee or tea all week long.

Small, hand-held kouign-amann are common in North America, but this recipe shows off the other way the classic Breton pastry can be made: as a single 9-inch cake.

This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.

These pillowy tray biscuits are perfumed with blueberry jam, citrus, and candied ginger, but you can use any combination of preserves, dried fruit, or nuts that you have on hand.

These pillowy biscuits are stuffed with spinach and cheese, but they work equally well with any other vegetable you care to throw at them. Swap the spinach for up to a cup of roasted squash, charred poblanos, or other cooked vegetable, and sub the Gruyère with any other cheese you like (if you choose a more intense cheese like feta or blue cheese, use ¾ cup instead of the full cup). 

Dairy free, rustic and easy to make, this fruit-layered cake works equally well with stone fruit in summer or firm pears in winter.