Muffins could be the poster child for a joy-of-baking campaign: Everyone loves them and everyone can make them. The basics of muffin-making are simple: Have your oven preheated and your muffin pans prepped before you make the batter—once the batter’s... More

Whenever someone tells me they're afraid to tackle French pastry or that they certainly don't have the courage to attempt replicating anything from a famous pastry chef, I give them this recipe for coconut domes. The cookies have only four... More

I know this looks like a good old American quick bread, but, even though it's shot through with straight-from-Vermont cheddar cheese, it's got a French soul—at least I think it has, since I was inspired to make it after having... More

Dorie says: "The base of this treat is a brown-sugar cake flavored with cardamom and orange zest, a combination I really like with plums. The cake itself is a simple beat-the-butter-with-the-sugar affair. The baked fruit is really what makes it special. I love the way the way the plum juices seep into the batter and add their own tangy sweetness to the mix." More

Dorie Greenspan's perfect end-of-summer sundae mixes three of the season's classic foods. Poached peaches mingle with raspberry sauce and sweet corn ice cream. More

A friend and I were talking this week about how popular some American desserts have become in Paris. There are les brownies and le cake aux carottes and le cheesecake made with Philadelphia, which is what Kraft cream cheese is... More

You know how cooks are always cooing about how easy summer is? "I just put some stuff on the grill, toss a salad and it's dinner," they'll say. Well, we bakers can coo, too. Try this: "I just toss some... More

Before we dive into the sweet, crisp, creamy goodness of this post, we'd like to take a moment to introduce its author, Dorie Greenspan. You might already know her from her many cookbooks or her popular blog. She'll be joining... More