bake

This easy cake from London’s iconic River Cafe tastes delicious no matter how you serve it—whether you enjoy alongside a cappuccino for breakfast or top with caramelized blood oranges and crème fraîche for dessert.

Golden potato slices and flaky herbed fish are the perfect match. Serve with leafy greens drizzled in vinaigrette.

When markets brim with the red, yellow and pink hues of cherry, beefsteak and heirloom tomatoes, here’s how to welcome them back into your kitchen.

The mighty egg pulls double duty, serving as a great start to your morning or a hearty and healthy evening meal.

I’ve always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot). Too sweet, too soft, or with too much chocolate, there’s a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favourite parts and invented something else entirely. Made with lots of salted butter (it has a slightly different flavour and a deeper saltiness than using just salt—I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie. The chocolate is cut into chunks to prevent chip congregation, and once the dough is formed into a cylindrical log, the whole thing gets rolled in Demerara sugar for the crispiest-ever edges. Less chocolate chip cookie, more brown sugar shortbread with chocolate chunks — they just might be the cookie you’ve been looking for. —Alison Roman