Happy Friday! We’re here to make it even happier with our mini-series, The Weekend Has Landed. All month long, we’re sharing ideas to help you make the most of those precious 50-something hours, whether you want to plan a last-minute getaway or get cozy at home making lasagna. (Or, heck, take the lasagna on your getaway. There are no rules.)
Happy Friday. If the workweek is all about quick and easy (and did I mention quick?) dinners, the weekend is about leisurely baking projects: warm bread, buttery scones, gooey blondies, extra-chocolatey cake. Treats you plan to share with your neighbors, but end up eating most of on the couch while binge-watching You on Netflix. Here are 15 recipes on our must-bake list right now.
Cornbread, meet scones. Scones, meet cornbread. You two are gonna love each other. Note: This recipe calls for dried cherries, but feel free to swap in fresh ones (or even any berry).
A bran muffin for people who think they “don’t like bran muffins.” Chef Nancy Silverton uses raisins two ways: first, pureed as a natural sweetener, and second, folded in.
This early-bird zucchini bread is here to help avoid the mid-morning slump—thanks to whole-wheat flour, oats, olive oil, walnuts, and golden raisins.
This buttery, brown sugary, crème fraîche cake is ready to host any seasonal fruit that catches your eye. Think strawberries and rhubarb right now, but keep this recipe on file for when peaches and blueberries arrive.
This chocolate cake is famous in our co-founder Amanda Hesser’s family for good reason: It’s dump-it easy and second-helpings good. You’re going to want to start putting chocolate–sour cream frosting on everything (and you should).
To me, a pound cake is the perfect fallback dessert. With butter and jam. Or whipped cream and fresh strawberries. Or topped with chocolate ice cream. Or dredged in sugar and pan-fried in a slick of olive oil.
Fact: You can never have too many favorite chocolate chip cookie recipes. This one is salty and nutty, thanks to a big pour of tahini. (If you want an all tahini—yep, like no butter—version, head here.)
These chewy oatmeal cookies from our baker-at-large Erin McDowell are perfect for ice cream sandwiches. I love pairing them with fruity flavors like banana or strawberry.
From the outside, these look like sugar-crusted chocolate cookies (and they are!). But when you bite inside, there’s a gooey peanut butter filling. You’ll see...
Best blondie recipe ever. There, I said it. The key here is melting the butter (just like with brownies), which yields a dense, chewy, gooey result. Err on the side of underbaking.
They’re magic! Graham crackers, shredded coconut, condensed milk, toasted nuts...where can we sign up? BYO glass of milk.
Usually the shortbread base for a lemon bar is made with butter. This salty update uses olive oil instead, as a fruity counterpart to the sour lemon curd.
If you think you can’t make bread, try this one. Alexandra Stafford’s no-knead recipe calls for instant yeast and almost no effort on your part. Plus, there are a million ways to vary it!
You’ve probably tried potato bread, but have you tried potato peel bread? It’s chewy and fluffy and crusty, perfect to serve alongside an oversized salad or warm bowl of soup. Feel free to add mix-ins to the dough, like grated cheddar cheese, chopped scallion, and crumbled bacon.
Buttered and slathered with jam. Sandwiched with scrambled eggs and cheese. Blitzed into breadcrumbs and turned into meatloaf. Is there anything an English muffin can’t do? No.