Recipes

These Shortbread Cookie Bars skew a little more tender and melt-in-your-mouth thanks to one key swap: using confectioners’ sugar instead of granulated sugar.

This recipe is a towering dream and boasts big coconut flavor and the dreamiest combination of textures...the end result speaks for itself. It is truly THE Coconut Cake."—Erin Jeanne McDowell, 2026 contributing editor

Unlike all-purpose flour, cake flour has a lower protein content and finer granulation, which is ideal when seeking to achieve a light and fluffy texture while ensuring the cake rises evenly and holds its shape.

We combined two kinds of chocolate with creamy peanut butter to create a unique dough that is topped with melty milk chocolate chips and a sprinkling of flaked salt to enhance the sweetness in the cookie.

These gluten-free crescent rolls are made from an enriched dough, resulting in a plush and pillowy texture.

These cookies reimagine the iconic Italian American dessert of spumoni ice cream. Each dough is subtly flavored—thanks to cherry preserves, almond extract, pistachios, and...

Recipe by Sawako, Fait Beau Tokyo Matcha brings a clean, grassy brightness to these tender muffins, balanced by candied orange peel and pockets of melted...

Orange Blossom Buttermilk Madeleines ½ cup (113 grams) unsalted butter2 large eggs ((100 grams), room temperature)½ cup (100 grams) granulated sugar1 teaspoon finely grated orange...

Lemons are at their peak in winter, when bright days and cool nights create the ideal conditions that intensify citrus fruits’ color and flavor....

Not only does black cocoa powder give this banana bread a mesmerizingly dark color, but it also adds an intensely rich, deep chocolate flavor. A trifecta of brown sugar, vegetable oil, and sour cream ensures the crumb stays nice and moist. You’ll crave another slice of this deep, dark, delicious bread long after it’s gone.