Two containers of vegan cream cheese were about to expire, so I turned them into these vegan cinnamon cookie cheesecake crumb bars — soft cookie base, creamy filling, golden crumble, no refined sugar.
Crispy edges, that garlicky sizzle, done in about 15 minutes start to finish with 5 ingredients. The best use for stale French bread you have in the bag.
A moist, fluffy loaf you can make with zero baking experience. Real pistachios ground in a food processor, almond flour, and a sweetener of your choice — 1 hour 20 minutes start to finish.
The Amelia Island Ritz-Carlton cookie recipe went public years ago. I baked it, found the one thing that makes it spread too thin, and fixed it with an extra ⅔ cup of flour. Crisp edges, fudgy centers, 25 minutes start to finish.
Two overripe bananas and a jar of sourdough discard make a loaf that stays soft for days. One hour start to finish, no kneading, and it makes two loaves — one for you, one for whoever's coming over.
My zucchini bread is moist, lightly sweetened with honey, and studded with dark chocolate chips. Greek yogurt and a good squeeze of the zucchini keep it tender, not gummy — about an hour and a half start to finish.
I've eaten enough tourist-trap sangria to last a lifetime. These are the 8 tapas bars in Barcelona I'd actually go back to — old bodegas, seaside seafood, and one tiny counter with no seats.
Three ingredients, five minutes, no fancy tools: the classic gimlet is the good kind of simple. Here's the recipe I actually make, plus the story behind it and the swaps that keep it interesting.
The frozen piña coladas of Old San Juan reloaded in my own freezer: whisk three ingredients, churn, scoop. Make the base up to two weeks ahead, add the rum only at serving — and the kids get a treat, too.
It's basically tzatziki on bread, and it's the kind of thing you forget you made yourself. My father-in-law makes them every summer, but mine now happen in the same kitchen — no special prep, no fuss, just toast and something green.