This is a lasagna/pizza/bread mash-up that's inspired by a dish from Sicily known as Scaccia Padusana. The dough is made with just a pinch of yeast, rolled out very thin, and then topped with traditional pizza ingredients like sauce and cheese. The magic is in how it's folded: By folding the dough over itself multiple times, we end up with layers of dough and fillings, like a lasagna. When the bread is baked, the outside hardens into a crust while the inside stays soft and pillowy, and when it s sliced, it creates a beautiful rippling effect. The mozzarella should be sliced thin; sliced mozzarella from the deli counter works particularly well. 

Italianish: Modern Twists on Classic Italian Flavors

Lasagna Bread (Scaccia Ragusana)

"I worked at Hardee's for exactly one day. They just threw me on the register with no training and no supervision, and I was so mad about it I just started giving away free food. I can't forget how poorly they treated me, but I also can't forget their cinnamon raisin biscuits.

I couldn't stop craving those biscuits even if I never stepped foot in a Hardee's again. So, I tried to recall the taste from memory and I swear to god, when I took my first bite-you know that moment in Ratatouille when the critic takes a bite of food and he couldn't help himself and started crying? That's what this biscuit is for me."

Measure with Your Heart: Southern Home Cooking to Feed Your Family and Soul: A Cookbook

cinnamon raisin biscuits in skillet in Food52 test kitchen

Cinnamon Raisin Biscuits

"Hojicha is a Japanese green tea that’s been roasted over charcoal. It has a deeply nutty and almost smoky flavor with a little hint of sweet chocolate. In powder form, it’s highly concentrated, and I just knew it would pair really well with bananas. Enter hojicha banana bread. The tea caramelizes with the bananas and the vanilla beautifully, so much so that my dad has said (many times) that this is the best banana bread he’s ever had. I have to agree!"

Brown Sugar Hojicha Banana Bread

White miso brings another dimension of umami and saltiness to any dish, including dessert! I love a touch of it with brown sugar to caramelize apples in. The miso allows the sweetness of ripe apples to shine, especially in a rich croissant pudding. There are enough muffins in this recipe to share (or to eat by yourself later).

freshly-baked apple muffins on plate in food52 test kitchen

White miso adds a salty-sweet twist to these caramelized apple croissant pudding muffins. With buttery layers, warm cinnamon, and a hint of umami, this is the ultimate recipe to use up day-old croissants.

White Miso Apple Croissant Pudding Muffins

The credit for this recipe really belongs to Chip and the kids. They each have a different favorite cookie, so one day, I dumped in everyone's must-have ingredient: nuts for Chip, peanut butter for the girls, and chocolate for the boys. It was a complete win across the board. So it became our family's signature cookie, and the first item on the menu when we opened Silos Baking Co.

Joanna Gaines silo cookies freshly baked on table

Silo Cookies

sheet-pan nachos on table in Food52 test kitchen

Sliding Sheet Pan Nachos

Tomato sourdough bagel sandwiches layered with a basil-miso-scallion cream cheese and a thick, juicy slice of heirloom tomato. Fresh, tangy, and perfectly savory. 

Sourdough Tomato Bagels With Miso Scallion Cream Cheese

This is my Italian American answer to the classic diner-style key lime pie. Nonna Romana loved the flavor, but always thought it was too sweet—so I made one she could get behind. The lime curd is tart and silky. The mascarpone keeps it grounded. The crust is no-bake and cookie-based. The whipped cream? Always homemade. It’s the kind of dessert that ends a summer dinner the right way.

Key Lime Mascarpone Tart

Growing up I loved peanut butter and jelly sandwiches. And being a baker, I always get excited thinking about ways to deconstruct specific flavor profiles into different desserts. So with peanut butter and jelly, how can I make it into a cake, cookies, or pastry. Here, I wanted to create a crisp using some berries I got at the Union Square Farmer’s Market. You can get as versatile as you’d like and the entire recipe is super forgiving! You end up with a super peanut buttery and crunchy topping and a jammy fruit filling.

Peanut Butter and Jelly Crisp

a fresh toasted baguette topped with fresh grated tomatoes, olive oil, anchovies & chives

Pan Con Tomate

On this episode of Feel Good Food, it’s a buttery white wine-poached fish layered over bright, lemony beans packed with dill, parsley, and basil. It’s simple, stunning, full of flavor, and some might say elegant. 

 for making it all happen in the kitchen with us. 

Beautiful plated shot of halibut and herby butter beans

Halibut with Herby Butter Beans 

As I’ve said before, snacking cakes are just cakes that you can enjoy throughout the week no matter the time of day. You should be able to incorporate seasonal items into it to help make the process both easy and enjoyable. I love stone fruit season because my farmers market always has a ton of peaches varying in sizes. I had some leftover peaches and wanted to make a cake that had a crunchy topping, but contrasted with the jammy peaches that are added to the cake batter. I do recommend searching for the freeze dried peaches because it gives it a nice visual once the cake is ready to be enjoyed, but don’t let that specialty item stop you from making this!

This easy peach crumble cake is the ultimate snacking cake—soft, jammy peaches baked into a moist sour cream batter with a buttery cinnamon crumble on top.

Peach Crumble Snacking Cake

Food52’s Feel Good Food, home cook Lydia Keating and chef Max Baroni stir up nutrient-packed dishes that remind us why we love to eat. These nutritious muffins have everything: ripe bananas, melty chocolate, and 

 Unsweetened Original Oatmilk to keep them moist and dreamy. The perfect bake-and-snack-and-fuel moment.

Oaty Banana Muffins 

This savory heirloom tomato tart features jammy tomatoes, a creamy basil mascarpone filling, and a crispy parmesan polenta crust. Perfect for summer lunches or easy entertaining.

homemade heirloom tomato tart with basil cream and fresh parmesan

Heirloom Tomato Tart With Basil Cream

I had some leftover lemon curd and wanted to pair it within one of my snacking cakes. Raspberry and lemons are one of my favorite combinations, so I knew immediately that this would go great with it. You can make your own lemon curd or opt for a store bought version to get the same great taste!

a slice of Raspberry Lemon Curd Snacking Cake on a pink plate. There's a raspberry on top of the cake.

The next snacking cake is still celebrating summer with bright lemon and raspberry flavors. You can easily opt for homemade lemon curd to add an extra layer of zing or go for homemade. The yellow and pink colors work together to give you such a strong flavor with this Raspberry Lemon Curd Snacking Cake.

Raspberry Lemon Curd Snacking Cake

This lemon-cherry snacking cake is all about peak summer fruit and everyday ease. With fresh cherries baked right into the batter and a fluffy whipped cream topping, it’s the kind of cake you eat straight from the pan—no celebration needed.

This lemon-cherry snacking cake is light, fluffy, and topped with fresh whipped cream and juicy cherries. Easy to make in one pan—perfect for summer gatherings or a cozy night in.

Cherry Tea Snacking Cake

, Tess Gigone takes on the traditional Norwegian kransekake—complete with crisp-edged almond rings, piped royal icing, and a sweet final touch.

Learn how to make a classic kransekake with crisp, chewy almond rings and royal icing. This traditional Norwegian dessert is perfect for weddings, holidays, and special celebrations.

Kransekake

In our test kitchen, resident baker Isabelle teamed up with Tiara—the founder and pastry chef behind NYC’s beloved The Pastry Box—to create this fluffy, cheesy garlic focaccia. It’s approachable for bakers of all levels and perfect for when you want fresh, homemade bread the same day. Soft, garlicky, and loaded with melty mozzarella and Parm, this focaccia hits all the right notes without the fuss.

plate of homemade cheesy, garlicky foccacia  bread

Learn how to make a soft, cheesy garlic focaccia in just a few hours. 

Cheesy Garlic Focaccia

I’m a firm believer that as long as you have a good base for a roll, you can add whatever filling you want that you’re currently craving. I always have a carton of blueberries in my fridge, so I was inspired to make these blueberry lemon sweet rolls. They’re super soft, packed with lemon flavor, and filled with an addicting blueberry filling that will make you go back for seconds and thirds.

plate of homemage blueberry lemon frosted sweet rolls

They’re super soft, packed with lemon flavor, and filled with an addicting blueberry filling that will make you go back for seconds and thirds.


Blueberry Lemon Sweet Rolls

Saffron buns are a very important part of Swedish holidays; they’re most commonly baked for St. Lucia day on December 13th, but also for Christmas eve and day. Traditionally, they’re rolled into s-shaped buns and studded with raisins, but here I’ve filled them with a sugar-butter mixture, rolled the dough up like cinnamon buns, then baked the buns together in a springform pan. 

If you want to speed up the proofing process, place the bowl in the oven and turn on only the oven light. It adds just the right amount of warmth and acts as a DIY proofing box. 

Make sure your saffron is fresh! If it's old or too low quality, it could make the buns taste too earthy. 

To make ahead, assemble the buns and let them do their second rise in the fridge overnight. Return to room temperature 30 minutes before baking. 

Saffron Bun Cake ("Saffransbutterkaka")

Tarte Tatin, in my mind, is a cook’s dessert. It’s endlessly riffable—and pretty forgiving to those with a tendency to eyeball in the kitchen. In this version, figs take the place of the more classic apple and the base caramel is kicked up a notch by adding blood orange and an infusion of rosemary. 

Don’t be fooled by the serving size. While you can get four appropriate slices out of this size Tarte Tatin, you’re more likely to find me eating one all by myself. To ensure an extra flaky crust, put the butter and water into the freezer for 10 or 15 minutes before assembling


Fig Tarte Tatin with Blood Orange and Rosemary

“Snittar” (or cookie slices) are pretty much as classic as you can get when it comes to a Swedish cookie. They’re perfectly chewy biscuit cookies that are baked in a flattened log and sliced immediately after baking. The most common flavors are chocolate and caramel, but here I chose to add a simple pecan praline instead. If you don’t want to go through the trouble of making the praline, just add toasted chopped pecans. This recipe makes about 50 cookies which means they’re the perfect addition to your holiday cookie boxes!

Make the dough ahead and store it in the freezer for up to 2 months. Let it come to room temperature before rolling into logs and baking. 

Swedish Pecan Praline Cookies ("Pekan Snittar")

This is a simple, delicious, and very pretty dessert that requires a baked pâte brisée tart shell and a cooked cranberry filling. If you are entertaining, this can be made the day before and kept chilled. It slices into lovely wedges and is complemented nicely with dollops of whipped cream. Every Thanksgiving, I create a list of pies to make for the farm staff. For the past three years, this cranberry tart has been the most popular, along with the Pumpkin Pie with Phyllo Crust (page 276). I like to use fresh cranberries, if possible, but frozen are also acceptable. The pâte brisée can be made in batches and frozen in flat disks for pie making anytime. I often make four or five batches at a time for the freezer. No excuses for lack of time when your family needs or wants a homemade pie or tart. Excerpted from 

“Martha: The Cookbook” by Martha Stewart.

 Copyright © 2024 Martha Stewart Living Omnimedia LP. Photographs copyright © 2024 by Dana Gallagher. Published by Clarkson Potter/Publishers, an imprint of Crown Publishing Group, a division of Penguin Random House LLC, New York.”

Martha Stewart's Cranberry Tart

These easy and delicious Cheesy Sausage and Scrambled Egg Hand Pies are the perfect way to start your morning! They’re simple to assemble and packed with a flavorful filling made with crumbled sausage, fluffy scrambled eggs, and melty cheese for a satisfying and fun breakfast.

The filling is made using Farmland Original Pork Sausage, cooked until golden brown, then mixed with soft scrambled eggs and plenty of cheddar cheese (or any cheese you prefer!). Everything is assembled on puff pastry sheet rectangles, topped with a good sprinkle of everything bagel seasoning, and baked in the oven until golden, puffed up, and tender.

Enjoy these hand pies while they’re warm and perfectly flaky!

To make ahead, freeze them before baking. Allow the filling to cool, assemble as directed, then wrap tightly in foil. Freeze for up to 3 months. When ready to bake, add an extra 6 to 10 minutes (or as needed) to the baking time for best results.—Tania Lau

New

Best Sellers

Holiday

Exclusively at Food52

Featured Makers

Schoolhouse

Kitchen
Kitchen Utensils & Tools
Kitchen Storage & Organization
Kitchen Linens
Cutting Boards & Knives
Coffee, Tea, & Pantry

Cookware
Skillets & Saute Pans
Baking & Roasting Pans
Dutch Ovens & Stock Pots
Cookware Sets

Tabletop
Dinnerware
Glassware
Table Linens
Flatware & Serving Utensils
Serveware
Outdoor Entertaining

Home
Organization & Storage
Cleaning & Laundry
Bath Towels & Accessories
Decor and Art
Textiles
Holiday

Popular
Quick and Easy
5 Ingredients or Fewer
Cocktails
Appetizers

Ingredients
Chicken
Steak
Salmon
Pasta
Potato
Rice

Meals & Dishes
Breakfast
Lunch
Dinner
Salad
Sweet Treats

Lifestyle
Vegetarian
Vegan
Gluten-Free
Alcohol-Free Drinks

Tools & Techniques
One Pot
Sheet Pan
No Bake
Grill

Travel

Hosting & Entertainment

Parenting

Pets

Kitchen Sink

Crafts & Hobbies

Community

Recipes

How To & Hacks

Meal Planning

Baking

Trending & Seasonal

Drinks

Community

Hotline

Style & Design

Cleaning & Organizing

Outdoors

Renovation

Home Tours

0 Items in your Cart

Bake