Recipe from Baking By Hand by Andy King and Jackie King (Page Street Publishing; August 2013) Printed with per

The base brownie is a version from Cook's Illustrated that I just love. You can use it, or you can use your fa

Feel free to spice this butter however you like, to use your favorite sweetener and the combination of fruit y

The perfect soup and sandwich combo, grilled cheese with tomato soup, together in one sandwich!

Layers of dark chocolate, mildly spiced pumpkin and sweet dulce de leche panna cotta. Such a treat! Make sure

This makes 2 large drinks or 4 normal drinks. Or one enormous drink. Make sure your mixer can handle the ice.

Your filling choices are limited only by your imagination, but feel free to make the kind I made. It was reall

Feel free to double the recipe if you'd like to feed more people or if you just want larger portions. As is, t

Classic French Pain au Lait, Tangzhongified for longer keeping qualities and general awesome boinginess. Makes

This recipe is by no means set in stone. It's a procedure. Bring your own flavors to the party. You'll be glad

A rather dramatic swirl of blackberry puree and sweetened, lemon-spiked sour cream tops a thin layer of cheese

You might be amazed by how flavorful this bread is, especially since the ingredient list is not very long. Ple

The kind folks at Old City Salts sent me a complimentary one ounce packet of Thai Ginger Sea Salt to play with

Friends, beer month is almost over, and I was starting to feel all stressed out about posting a Beerish Item b

Bursting with dried cranberries and orange zest, these sweet, mellow buns will be a hit at your Easter brunch.

Chocolate, but more. Enjoy. I list sugar in two places. That's because of some it ends up as caramel. Please r

Four ingredients. Couldn't be easier. I am not giving any real measurements here because it really is made all

Dry hard cider, maple syrup and bacon perfectly complement each other in this smoky and ridiculously More-ish

Remember when using the creaming method, have all your ingredients at cool room temperature. In this cake, thi

Warmly spiced cooked chopped apples get folded into a warmly spiced slack yeast dough--almost a batter--and de

Pretty easy to make, and very tasty. You'll have some leftover sauce. You can use it for dipping or save it fo

Sweet, spicy and savory: a perfect combination on a cracker or crusty bread.

Warm and filling, this "shepherd's" pie is brimming with Thanksgiving flavors. I realize that most t

There is no rule that says you can't make these in individual glasses. I did this year along with a small-ish

Back in the mid-ish 1800s, a British confectioner went and visited Italy and apparently was both saddened to f

A perfect balance of salt, sweet and heat, all in a luscious curried butterscotch pudding.

Lean bison gets additional fat and flavor from minced smoked bacon and white onion.

A fun take on peanut butter and jelly, this crostata is rustic enough to take on a picnic and elegant enough t

The Birthday cake childhood dreams are made of, if childhood dreams of birthday cakes include the best yellow

Chowder covers a wide array of soups. For me, a chowder is thick, contains potatoes and is enriched with cream

One of the best chocolate cakes out there. Make it using the Two-Stage Method for melting tenderness. For a bi

Lighter than a traditional stuffed pepper, these are loosely piled with shredded chicken, fresh sweet corn, di

Yesterday, the lovely folks from Knead to Cook on facebook posted a picture of blueberry buckle. The caption w

Of course you can leave the glaze off entirely. Or just use one or the other. Or use wine in your glaze. This

These cookies are based--in the loosest way possible--on this oatmeal cookie recipe on Allrecipes.com. They ar

I used a poolish and a sponge both to develop some serious flavor in this bread. This is some Damn Fine Bread.