Letter from the Editor: Bake Your Way Through the Month of May
The recipes and know-how you need to become a better baker
Not into baking? Not for long.
This May, we’re all bakers—even if your baking track record has been less than stellar, or you believe that bakers and cooks fall into two very distinct, very separate camps of rule-following versus improvising, science versus art.
This month, we’re here to prove once and for all that there’s a little sweet and savory in everyone, and that baking—though a bit finicky with its scientific principles—is as much an art as cooking is.
A sneak peak of what’s to come
Each week this month we’ll cover a different angle of baking, starting with the basics: the techniques and general knowledge you need to know before turning on your oven. In our second week, we’ll head to the classics, covering recipes we think you should try before anything else. Next, an entire week spent on cheesecake because, well, who doesn’t love it and want to master it? And for the last week of the month, we’ll throw a bone to those who still aren’t convinced by the whole confectionary thing and look at savory baking recipes—and those “baked” goods you don’t have to bake at all.
Of course there will be new recipes, including tons of cakes featuring all of May’s best produce: strawberries, rhubarb, and nectarines.
Recipes to get you started
Eager to get baking? Then preheat your oven and try one of the fantastic recipes below—don’t forget to upload a picture when you do!
Chamomile sheet cake with salted coconut frosting
3-ingredient Calabrian walnut cake
Breakfast cherry rolls
Chocolate whoopie pies with salted Swiss buttercream
Ice cream-filled profiteroles
Skillet cornbread with honey butter
Gruyère and black pepper popovers
Fudgy brownies with pecans
Half-and-half cookies with peanut butter
Published on May 1, 2019