These thirteen recipes represent the heart of my baking philosophy – combining professional techniques I've honed through years of recipe development and food styling with the warmth and joy of home baking. Each recipe has been meticulously tested and perfected, whether I was preparing them for a Food Network appearance, a cookbook photoshoot, or just a cozy Sunday at home with Artie.

American

Dessert

Baking

A galette is the perfect dessert for anyone who thinks the crust-to-fruit ratio of the average pie is way off. In a galette, the fruit filling is thinner, so you have more flaky pastry to every bite. It also means a galette cooks a bit faster and can be sliced while warm, a boon for the impatient. Don't be alarmed if your galette leaks as they most often do. The final product never seems to suffer.

Apple-Pear Galette With Apple Cider Caramel

Vegan

Snack

Like turtle bars with a twist, these squares are gooey, crunchy and salty in all the right places. If you can, use chopped bar chocolate as called for in the recipe. If you use chocolate chips, they will seize, and the chocolate layer will look uneven and a little chalky. That said, beauty is only skin deep, and these bars taste great either way, so if chips are all you can find, bake away.

Chocolate Caramel Pretzel Bars

Mexican

A worthy pedestal for your prized summer berries

The high-rising cake eclipses the berries, which relax into the batter below. When the cake comes out of the oven, you poke holes all over its top and drown it in the sweet milk. It pools in the blackberries' bellies and fills all of the cake's pockets.

Chill the cake for four hours, enough time for it to become pudding-soft. Then spoon more leche on top and scatter over any lingering blackberries. You've got a cake, a custardy blackberry pie, and a pudding all in one.

Blackberry Cuatro Leches

Bakers Dozen

I've spent years developing recipes for magazines like Good Housekeeping and Martha Stewart's Everyday Food, but nothing has taught me more about practical, delicious cooking than making dinner with my son Artie in our Brooklyn kitchen. This collection brings together my favorite crowd-pleasing meals that are both sophisticated enough for the grown-ups and accessible enough for little helpers and picky eaters.

French

Crispy and salty on the outside, tender and juicy on the inside

Low Carb

Dinner

Lunch

Crispy and salty on the outside, tender and juicy on the inside—there’s nothing not to love about these chicken cutlets from cookbook author, recipe developer, and food stylist, Samantha Seneviratne. The secret? Well, actually, there are a couple. For starters, you’ll want to slice the chicken neatly in half on the horizontal with a super-sharp knife. Another trick: Instead of the classic three-step breading procedure, make a wet batter with flour and egg (this helps the panko bread crumbs stick better and creates an extra-crunchy crust). A lemony avocado relish and some garlicky greens make the perfect bright-and-tangy topping.

Crispy Chicken Cutlets with Lemon-Avocado Relish & Garlicky Greens

An easy dinner with the tangy-sweet flavor of California apricots

In the realm of one-skillet wonders, this Mediterranean-inspired dish transforms simple ingredients into something extraordinary. The magic unfolds as chicken skin crisps to golden perfection, while Israeli couscous pearls drink in rich chicken broth beneath. Sweet dried apricots slowly release their honey notes, creating a perfect counterpoint to briny capers that burst with salty brightness in each bite. It's the kind of recipe that fills your kitchen with an inviting aroma that draws everyone to the table, yet requires just a brief time at the stove – making it ideal for those evenings when you want to create something special without spending hours cooking. The dish tells a story of culinary crossroads, where North African couscous meets Mediterranean capers and Middle Eastern dried fruit traditions, all harmonizing in one satisfying skillet.

Skillet Chicken with Apricots and Capers

Family Dinners

As someone who's dedicated their career to understanding the science and art of baking, I'm thrilled to share my complete guide to pastry making. I break down everything I've learned from testing countless recipes, styling for major food publications, and working alongside incredible pastry chefs, giving you the confidence to tackle any pastry project, from a simple pie to a showstopping layer cake.

Fall-spiced cookie sandwiches with cider essence

Their name may be fun to say, but whoopie pies aren’t really pies at all but rather soft, cakelike cookie sandwiches. These are inspired by a classic apple cider doughnut and, true to form, are dusted with cinnamon sugar. Apple cider that's been reduced and a bit of apple butter work in tandem to subtly flavor the fluffy cakes, and good old cream cheese frosting makes the ideal filling. For beautiful, uniformly sized cakes, use a 2-tablespoon cookie scoop to portion the batter for baking. If you don't have one, they might bake up a little wonky, but they’ll still taste delightful.

Apple Cider Whoopie Pies

A pretty-in-pink version of the classic favorite, these éclairs are filled with a raspberry cream made with fresh and freeze-dried raspberries for concentrated flavor and a rosy hue. Trader Joe’s and Whole Foods carry freeze-dried raspberries, as do many online stores, but you can leave them out if you can’t find them — the cream will be less intense, but still tasty. These éclairs are a labor of love, best enjoyed the day they’re created.

Raspberry and Cream Éclairs

Master pâte à choux (choux pastry dough) and a world of dreamy, airy desserts opens up to you: éclairs, croquembouches, profiteroles, gougères and even churros. Choux pastry dough is unique in that it is typically prepared in a saucepan over heat, which might sound intimidating, but it is much more approachable than you might think. If you don’t have a pastry bag, you can use a resealable plastic bag to pipe these éclairs — or turn them into cream puffs by simply dropping the dough in 2-tablespoon scoops about 3 inches apart onto a baking sheet. The pastry starts to soften as soon as the éclair is filled with custard, so indulge immediately. It won’t be difficult. Save any leftover chocolate glaze in the refrigerator. Reheated, it makes perfect hot fudge sauce.

Classic Chocolate Éclairs

Lessons in Pastries

Italian

Spanish

Peruvian

Chinese

Thai

Israeli

Palestinian

Hainanese

Turkish

Cuban

Russian

British

Fusion

Korean

African

Jewish

Jamaican

Persian

Lebanese

Caribbean

Filipino

Moroccan

Cantonese

Danish

Greek

Brazilian

Argentine

Vietnamese

Japanese

Ethiopian

Swedish

Hawaiian

Malaysian

Mediterranean

Indian

German

Puerto Rican

Colombian

Paleo

Keto

Dairy-Free

Vegetarian

Gluten-Free

Nut-Free

Seafood

Tart

Grain

Baked good

Rice

Stir fry

Soup

Salad

Pasta

Sandwich

Vegetable

Bread

Stew

Bowl

Sauce

Chicken

Wrap

Meat

Noodles

Beans

Brunch

Breakfast

Appetizer

Side

Drink

Roasting

No-cook

Pickling & Preserving

Stir-fry

Blender

Sautéing

Food processor

Braising & Stewing

BBQ & Grilling

Instant Pot

Sheet pan

Air fryer

Cast-iron skillet

Microwave

Crock pot

Steaming

Frying

large handfuls

large handful

servings

serving

pieces

piece

chopstick-fuls

chopstick-ful

20-oz cans

20-oz can

cubes

cube

28-oz cans

28-oz can

pints

pint

bars

handfuls

handful

ears

tins

cobs

sheets

sheet

to taste

sprinkles

sprinkle

leaves

leaf

cups

dollops

dollop

bags

pouches

pouch

large bunches

large bunch

blocks

block

lemons

lemon

quarts

quart

packed cups

packed cup

large

whole

bulbs

bulb

medium

small

bowls

bowl

15-oz cans

15-oz can

cloves

clove

ribs

boxes

discs

disc

squeezes

squeeze

packages

package

a few

large sheets

large sheet

12-oz cans

12-oz can

knobs

knob

sprigs

sprig

pinches

pinch

1-inch pieces

1-inch piece

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