Elizabeth Prueitt

You can think of the chiffon cake as angel food cake’s even fluffier cousin.

Instead of icing, this spiced loaf from Elizabeth Prueitt and Chad Robertson’s ‘Tartine: A Classic Revisited’ is blanketed in a fluffy vanilla meringue.

These are similar to classic shortbread, but with the warm, slightly nutty flavor of einkorn and rye. These little-used flours also make a great choice for baking due to their naturally lower gluten profile, which is exactly what you want in a sandy-style cookie for a tender crumb. 

This bark recipe lands somewhere in between granola bars the snack and granola the cereal.

The combination of rice syrup and almond butter make these bars less sweet, with a toothsome, more substantial savory quality than most other versions.

A last-minute addition of basil pesto turns creamy risotto into the ultimate bowl of spring comfort.

Medjool dates are a favorite, but they can be swapped for the Barhi or Deglet varieties.

It can get tricky to hold the bread together when making the second set of cuts. Just do your best and plop any loose pieces back into place.

Talk to your butcher and let them know you’ll be making porchetta out of the shoulder roast. They’ll butterfly the roast for you, which will make it easier to roll.