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Subscriber-Exclusive Baking Recipes

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Recipe Spotlight

My colorful “boats” with quinoa, chickpeas and pumpkin seeds use delicata squash, a winter squash that’s cream-colored with green stripes. In a pinch, acorn squash will do. —Lauren Knoelke, Milwaukee, Wisconsin
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Coconut Kisses

Coconut Kisses

Coconut Kisses

Chewy on the inside and crisp on the outside, these meringue cookies are delicious. They add a light touch to the cookie platter, not only during the holidays but all year round.

Lemon-Pepper Tilapia

Lemon-Pepper Tilapia

Lemon-Pepper Tilapia

I usually have the ingredients on hand for this lemony dish that’s ready in a jiff. I use tilapia, but this method peps up any white fish. —Jill Thomas, Washington, Indiana

Brown Sugar Pound Cake

Brown Sugar Pound Cake

Brown Sugar Pound Cake

This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. —Shawn Barto, Winter Garden, Florida
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Portobello & Onion Tart

Portobello & Onion Tart

Portobello & Onion Tart

This fragrant tart is comfort with a capital “C,” especially with fresh rosemary or thyme. We pair it with a salad for dinner or an egg for breakfast. —Robin Wagganer, San Jose, California

Tarragon-Dijon Pork Chops

Tarragon-Dijon Pork Chops

Tarragon-Dijon Pork Chops

For my smoky chops, I add tarragon for a hint of herbs. If you like a lot of sauce, double or triple the ingredients. —Julie Danler, Bel Aire, Kansas

Pistachio-Crusted Salmon with Rainbow Vegetable Cream

Pistachio-Crusted Salmon with Rainbow Vegetable Cream

Pistachio-Crusted Salmon with Rainbow Vegetable Cream

I make salmon often, so I experiment with it. I use pistachios in this version for crunch and a sauce inspired by the cream cheese on my bagels. —Devon Delaney, Westport, Connecticut

Asparagus-Mushroom Frittata

Asparagus-Mushroom Frittata

Asparagus-Mushroom Frittata

My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey

Brussels Sprouts with Garlic & Goat Cheese

Brussels Sprouts with Garlic & Goat Cheese

Brussels Sprouts with Garlic & Goat Cheese

I wanted to up my veggie game, so I smothered Brussels sprouts with garlic and goat cheese. It's really a side dish, but I love to eat it for lunch! —Brenda Williams, Santa Maria, California

Blueberry, Basil and Goat Cheese Pie

Blueberry, Basil and Goat Cheese Pie

Blueberry, Basil and Goat Cheese Pie

For a good friend moving to L.A., I made a galette of blueberries, creamy goat cheese and fresh basil. Bake one, share it and start a precious memory. —Ashley Lecker, Green Bay, Wisconsin

Barbecue Chicken Quesadillas

Barbecue Chicken Quesadillas

Barbecue Chicken Quesadillas

When my kids were small, I'd stuff leftover chicken into these oven-baked quesadillas. I often grab rotisserie chicken instead. —Pam Martin, Canandaigua, New York

Rugelach with a Twist

Rugelach with a Twist

Rugelach with a Twist

Once I read about making rugelach with ice cream, there was no stopping me! My family loved these flaky cookies so much, I had to bake more right away. —Diane Fuqua, Baltimore, Maryland
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