It’s tough to beat apple crisp for a low effort dessert that’s pure comfort. It’s a dessert that’s like my favorite well-worn hoodie. It’s not flashy or particularly stylish, but when there’s a chill in the air it’s the first thing I reach for. Everyone should have an apple crisp recipe or two in their …

This banana custard tart is what I want banana cream pie to be. I like banana flavor, and I don’t mind banana texture when I’m just eating freshly peeled fruit or when it’s baked into banana bread, but the mushy and slightly fibrous texture buried under a layer of smooth pastry cream just doesn’t do …

Italian meringue is easily my favorite meringue. It’s glossy and marshmallowy and incredibly versatile. Unlike basic French meringue, which involves simply whipping egg whites and sugar together and must later be cooked to be safe for eating (which is great in things like a pavlova), Italian meringue is cooked in the process of making it. …

This simple chocolate shortbread tart crust is a favorite. It’s a variation on my favorite no-fuss easy shortbread tart crust that transformed my tart baking from high stress to no sweat. There’s no fancy equipment, no rolling anything out, no chilling. Just stir, press into the pan, and bake. This one keeps all of the …

These mini skillet cookies are what you want for dessert tonight. Or at least they’re what I want for dessert tonight. They’re like the simple, warm, melty, gooey chocolate chip skillet cookies that you find at so many restaurants, usually topped with a scoop of ice cream. But these ones are better than what you’ll …

I first encountered the Negroni during my junior year of college when I was studying abroad in Italy. I was in Siena for a long weekend away from my program in Rome, and while my friends and I sat on the ground of the clam-shell shaped Piazza del Campo in the center of town enjoying …