Baking

These deep, dark brownies, a Lauren family favorite, are from Ricky Lauren's The Hamptons: Food, Family, and History.

You've been blessed with the year's best stone fruit. Don't complicate things! Just roast it with a sprinkling of our crunchy topping.

Sweet peaches and tart raspberries are natural partners in this summery pie, which has the easiest crust—i.e. no rolling required—you’ll ever make.

We do vary the fruit on top, so we use red plums or yellow plums or raspberries, but really the cherries are the best version. The contrast between the cherries and the green pistachios, and the addition of mahleb to the cake batter, together create something electric.

I love to celebrate birthdays with the crew and my bandmates. When we're on the road, it's nice to have the band family celebrate. Jimi's birthday falls at the end of October, and I sometimes make this silly chocolate cherry cola cake for him, decorating the top with chocolate cherry cordials or gummy candies. I always let him choose what he's got a hankering for, and it's often this.

This classic combination, in cookie form, is not to be missed. The texture of these cookies is similar to shortbread: crumbly, sandy, and fine. Serve them with a tall glass of cold milk for a walk down memory lane.

My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with a cup of coffee.

A pandowdy is a homey American dessert of cooked fruit covered with a piecrust or biscuit crust that is often cut up halfway through baking and pushed into the fruit. We leave the crust whole here for a quicker and easier version.

Carnation malted milk powder, we love you (and this devilish cake) so, so much.

While it’s still rhubarb season don’t miss the chance to bake it into pretty pink galettes.

Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.

Rose water infuses this tender cake with an intoxicating aroma perfectly matched by sweet-tart spring rhubarb.

If you only have an 8 1/2x4 1/2" pan, there's no need to go out and get a new one. Simply hold back about 1 3/4 cups batter for later—it makes a mean waffle!

A combination of brown rice flour, almond flour, and arrowroot replaces wheat flour in these delicious gluten-free muffins. The flavors of orange, coconut, and almond blend nicely here, with maple syrup adding a subtle back note of sweetness. Serve these for breakfast, brunch, or an afternoon snack.