Ok. Truth be told this is a beast of a cake to make. It takes planning - read all the instructions ahead of time. Yet - it is soooooo worth it. No step is particularly difficult, but there are many steps and they take a good chunk of time. To make making this cake more manageable I usually break down the tasks into three days.

Sound like a pain? It is. But I wouldn’t be advocating for it if it wasn’t worth it. Introducing your new favorite cake.

A true classic. Don’t be afraid of a little color on the crust. Color is flavor.

Rhubarb is such a welcome sign that the dark days of winter are finally coming to a close and spring is beginning to emerge.

Feel free to adjust the amount of sugar depending on how sweet you enjoy your desserts. Personally, I also swap out the all-purpose flour for almond flour, making this dessert gluten-free - I still think it's delicious, and no one has ever complained.

For such a long time I was looking for ways to use up extra egg whites that I seem to always have in abundance. Once I found this base cake recipe from Stella Parks - my search ended. This is my go-to. I love topping her cake with crunchy pistachios and letting it soak up the tangy lime syrup. It is truly a delight. Airey, bright, crunchy… for sure to be a show-stopper.

A light and fresh dish to the delight of any spring table.

An amazing way to utilize that half-eaten day-old sourdough loaf you have sitting on your counter. Torn into rough chunk and toasted, the bread becomes the perfect sponge for summer tomatoes picked at their peak. The contrast of lemon zest and anchovies round out the dish and will keep you coming back for more.

A feast for the eyes, a good apple pie embodies the transition to fall. After a long day of splitting and stacking wood, nothing beats a well-earned delicious slice of apple pie with a scoop of vanilla ice cream.

I particularly enjoy this apple pie from David Tannis. Depending on my mood, I play around with the crust. Sometimes I keep it as one whole piece, other times, I basket weave it or play with shapes—feel free to get creative.

What am I to do with all of the discarded sourdough starter? I know the question has probably run through your mind because as a shepherd to this living creature, it kinda feels awful to simply throw it into the bin (even if it is a compost bin).

This is my go-to. It is super simple, and really only a set of guidelines. Sometimes I roll it super thin, other times I keep it kinda thick. Sometimes I will add some fresh herbs in when I am kneading the dough, or sprinkle the top with some parmesan cheese. No matter what, there is always a sprinkling of some nice quality salt on the top.

Sometimes I know you just wake up with that craving for homemade pizza, don’t fear, this recipe is for you.