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Bake

Explore 3086 recipes, 4 projects, 65 articles, 28 galleries, 1070 videos, and more

Apple-and-Cheddar Frittata Recipe

Time:35 mins
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Creme Brulee Recipe

Other Ideas:
Creme brulee, Dessert, French
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Glazed Lemon Blueberry Coffee Cake

Ingredients
  • Nonstick cooking spray
  • 1/2 cup confectioners' sugar
  • 1/2 cup freshly squeezed lemon juice (from 4 lemons)
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 teaspoons freshly grated lemon zest (from 1 lemon)
  • 4 large eggs, room temperature
  • 2 1/2 tablespoons freshly grated lemon zest (from 4 large lemons)
  • 2 1/2 tablespoons freshly squeezed lemon juice (from 2 lemons)
  • 3 cups plus 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup buttermilk
  • 1 1/2 cups fresh blueberries (9 ounces)
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Jam-Filled Crumb-Topped Coffee Cake Muffins

Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup packed dark-brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarse salt
  • 3/4 teaspoon ground cinnamon
  • 12 tablespoons unsalted butter, room temperature
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 2/3 cup creme fraiche
  • Heaping 1/4 cup jam
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Pear and Cranberry Crisp

Time:45 mins
Ingredients
  • 3/4 cup old-fashioned rolled oats (not quick-cooking)
  • 1/3 cup plus 2 tablespoons packed light-brown sugar
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 1/4 cup blanched almonds, chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 5 tablespoons unsalted butter, room temperature
  • 3 pounds pears, such as Bartlett or Anjou (about 6), cored, peeled, and cut into 1/2-inch pieces
  • 1/4 cup finely chopped crystallized ginger (optional)
  • 1 cup dried cranberries
  • 2 tablespoons cornstarch
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Press-In Shortbread Tart Shell

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Cauliflower Gratin with Endive

Ingredients
  • 1/4 cup (1/2 stick) unsalted butter, plus more for dish
  • 2 heads Belgian endive, cut lengthwise into sixths
  • 1 cup fregola Sarda (semolina pasta) or Israeli (large pearl) couscous
  • 2 large heads cauliflower (about 2 pounds), cut into florets
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 2 tablespoons finely chopped fresh marjoram or oregano
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 3 cups finely grated (about 10 ounces) Gruyere cheese
  • 1/4 cup fresh breadcrumbs
  • 1/4 cup coarsely grated (about 2 ounces) Parmesan cheese
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Flame Tuiles

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Rhubarb Upside-Down Crumb Cake

Ingredients
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
  • 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/4 inch thick
  • 1 cup all-purpose flour
  • 1 3/4 cups sugar
  • 1/2 cup sugar
  • 1/2 teaspoon coarse salt
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 large eggs
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup sour cream
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Smoked Oyster and Bacon Stuffing

Time:1 hour
Ingredients
  • 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
  • 3 tablespoons unsalted butter, plus more for baking dish
  • 1 medium yellow onion, diced medium
  • 2 large celery stalks, diced medium
  • 4 garlic cloves, roughly chopped
  • 1 cup packed drained smoked oysters (from three 3-ounce cans)
  • 1 cup crumbled cooked bacon (from about 8 slices)
  • 2 tablespoons chopped fresh thyme leaves
  • 2 tablespoons sherry vinegar
  • Coarse salt and ground pepper
  • 1/2 cup roughly chopped fresh parsley leaves
  • 3 large eggs, lightly beaten
  • 3 cups low-sodium chicken broth
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