bake

I wasn’t a bread maker before I joined Food52. I caught the bug after trying AntoniaJames’ Buttermilk Oatmeal bread. I’ve explored many different types of breads and rolls since then.

I had already started to make my mom's go-to birthday cake—a yellow cake made with white wine that she cribbed from the Chicago Tribune eons ago—when I realized I didn't have the 1 cup of vegetable oil the recipe called for.

Despite its appearance and ingredients list, this zucchini bread, adapted from the Seven Spoons cookbook, is surprisingly not too sweet.

If you dig a moist, deeply chocolate-y chocolate cake, that just happens to be loaded with something really good for you, then this snacking cake is for you.

On special occasions or holidays, my mom made shirred or baked eggs. She would make them in individual cups or small baking dishes, and it was one of my favorite breakfasts.

I created this sugar cookie recipe for a Food52 recipe contest in 2010. (Spoiler alert: It won!) One of the things I like best about this sugar cookie is that it’s not tooth-achingly sweet.

This recipe is in homage to my friend Asma, a Kurdish woman I befriended in Beirut. The cookies originate from Kermanshah, a beautiful and mountainous region where rice is grown. These cookies are made with rice flour and flavored with cardamom and rose water. —Taste of Beirut

A friend needed a cheesecake, and so I made one. And not just a plain vanilla cheesecake, this one is flavored with the juice and zest of Meyer lemons.

If my kids don't like them I don't care who has tested them. LOL. We love America's Test Kitchen and are happy about this challenge. These remind me very much of my grandmother's sugar cookies and somehow no one seems to have the recipe.

This cake was inspired by the oh-so-tasty cocktail concoction of lager and cider known as a "snakebite." For the cake, I've replaced the lager with a stout, and have opted for fermented pear cider in place of the more traditional apple.