Baking

Natalie Chanin is famous for her dead-simple but delicious apple crisp, which is often on the menu at the café in her Alabama Chanin store.

This press-in crust is easier to make and handle than a buttery dough that you have to roll out.

Sandwiching the puff pastry between two baking sheets ensures that the pastry rises perfectly even.

Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.

If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).

If you can’t find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).

For the ideal chewy brownie-ish texture, take care not to overbake these spiced cookies.

Practice it with us: Make a batch of these seed-and-nut-packed energy bars. Reach for one any time snack cravings strike. Repeat as often as necessary.

Chilling the filled pie before baking helps it keep its shape; preroasting the apples packs in more flavor.

At Kindred, this dough is used to make the pan of warm pull-apart bread that’s gifted to each table, in addition to the house’s burger buns, split-top rolls, and sandwich bread. It’s as versatile as it is forgiving.

Did we mention this honey cake recipe also happens to be gluten-free? (There is also a cream cheese frosting.)

Not obsessed with the earthy, nutty flavors of matcha tea yet? These doughnuts will do the trick.

You can make these blueberry muffins with just all-purpose flour, but using whole wheat too gives them a heartier, nuttier flavor. 

Feel free to try whatever toppings you’d like; if it goes well with chocolate, it will go well with these.

Yes, it’s a long recipe with several parts, but each step is easy enough, and it can all be made ahead.

For BLTs, French toast, grilled cheeses, bread and jam, the daily lunchbox sandwich, or whenever an absolutely perfect loaf of white bread is required. This is part of BA's Best, a collection of our essential recipes.

Crumble-y, chocolate-y goodness makes this a treat worth getting out of bed for.

Novice bakers, this one’s for you.

These cookies would also make for an awesome ice cream sandwich: Skip the pistachio filling and use softened store-bought gelato or ice cream instead.

The best way to transport this peach crisp is right in the pan, snug in a box.

The filling will be loose when it comes out of the oven, but it will firm beautifully after a 4-hour rest.

Scenario: 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 in this graham cracker crumble recipe.

Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice). 

Make sure to isolate your cut-outs toward the center of the top crust. If they’re too close to the edge, the pie juices will bubble up and prevent the edges from browning.