If you like Twix bars, you'll love today's recipe, which is essentially a 9-by-13-inch tile of Twix, minus all the preservatives. The recipe was given to Matt Lewis and Renato Poliafito, owners of Baked, by a Scottish friend named Sheri...
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The following recipe is from the November 26th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I realize that I may be offending a lot of people here, but I really don't...
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Today's recipe does double duty as a eye-opening breakfast—if coffee and chipotle don't rev you up in the morning, nothing will—and a hearty side dish. The smoky, savory biscuits are great toasted with a pat of butter, and the perfect...
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The authors of Baked: New Frontiers in Baking, this week's Cook the Book pick, bemoan the unfortunate American translations of that German classic, Black Forest cake. All too often, it's sorry sandwiches of dry chocolate sponge and gloopy cherry preserves,...
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