Week 26: Cheddar Crust (chicken pot pie edition)
Join in on a 52 week bake along of the King Arthur Baking School cookbook! Gather your cookbook, ingredients, and equipment and get ready to bake! The Bake Along began January 1, 2025 but please join in on the weekly bake at any point during the year!
Week 26: Secret Weapon - My Freezer & Blitz/Rough Puff Pastry (Meta: Cookbooks/Subscriptions - King Arthur Baking School and Dessert Person)
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Crispy Gnocchi With Sausage and Broccoli (added Mushrooms and Tomatoes) by Ali Slagle
A subreddit to discuss and share NYT Cooking recipes, ask questions and post your results! Use flair to show if you’ve made one of the subs fan favorite recipes!
Question on Crispy Gnocchi With Sausage and Broccoli by Ali Slagle (Boil then Bake or Just Bake?)
A subreddit to discuss and share NYT Cooking recipes, ask questions and post your results! Use flair to show if you’ve made one of the subs fan favorite recipes!
Week 25: Part 2 - Savory Parmesan Palmiers
Join in on a 52 week bake along of the King Arthur Baking School cookbook! Gather your cookbook, ingredients, and equipment and get ready to bake! The Bake Along began January 1, 2025 but please join in on the weekly bake at any point during the year!
Week 25: Part 1 - Cocoa Streusel Coffee Cake
Join in on a 52 week bake along of the King Arthur Baking School cookbook! Gather your cookbook, ingredients, and equipment and get ready to bake! The Bake Along began January 1, 2025 but please join in on the weekly bake at any point during the year!
Week 25: Boiling - Spicy Shrimp Boil (Meta: Cookbooks/Subscriptions - NYTCooking)
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 24 - Cream Scones
Join in on a 52 week bake along of the King Arthur Baking School cookbook! Gather your cookbook, ingredients, and equipment and get ready to bake! The Bake Along began January 1, 2025 but please join in on the weekly bake at any point during the year!
Week 23: Part 2 - French Bread (catching up!)
Join in on a 52 week bake along of the King Arthur Baking School cookbook! Gather your cookbook, ingredients, and equipment and get ready to bake! The Bake Along began January 1, 2025 but please join in on the weekly bake at any point during the year!
Week 22: Apple Galette (Catchup) with Blitz Puff Pastry
Join in on a 52 week bake along of the King Arthur Baking School cookbook! Gather your cookbook, ingredients, and equipment and get ready to bake! The Bake Along began January 1, 2025 but please join in on the weekly bake at any point during the year!
Week 24: Pride - Julia Turshen's Zucchini, Red Onion + Pistachio Salad and Quick Chicken Chili Verde (Meta: Cookbooks/Subscriptions - Small Victories)
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 23: Oregano - Slow-Roasted Oregano Chicken with Buttered Tomatoes (Meta: Cookbooks/Subscriptions - NYT Cooking)
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 22 - Pickling: Kimchi and Quick-Pickled Cucumber Salad
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 21 - Part 2: Spelt Pita
Join in on a 52 week bake along of the King Arthur Baking School cookbook! Gather your cookbook, ingredients, and equipment and get ready to bake! The Bake Along began January 1, 2025 but please join in on the weekly bake at any point during the year!
Week 21 - New York City: Chopped Cheese, Homemade Bagels (an attempt), and a Bageleggandcheese (Meta: Cookbooks/Subscriptions)
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 21: Part 1 - Tender White Cake and Italian Meringue Buttercream
Join in on a 52 week bake along of the King Arthur Baking School cookbook! Gather your cookbook, ingredients, and equipment and get ready to bake! The Bake Along began January 1, 2025 but please join in on the weekly bake at any point during the year!
Tender White Cake - cake pan question
Join in on a 52 week bake along of the King Arthur Baking School cookbook! Gather your cookbook, ingredients, and equipment and get ready to bake! The Bake Along began January 1, 2025 but please join in on the weekly bake at any point during the year!
Week 20: Lemons and Limes - Iced Lemon Pound Cake with Blueberries
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 19: Part 2 - Bagels
Join in on a 52 week bake along of the King Arthur Baking School cookbook! Gather your cookbook, ingredients, and equipment and get ready to bake! The Bake Along began January 1, 2025 but please join in on the weekly bake at any point during the year!
Week 19: Part 1 - Extra-Flaky All Butter Crust (Two Stage) made into Cherry Pie
Join in on a 52 week bake along of the King Arthur Baking School cookbook! Gather your cookbook, ingredients, and equipment and get ready to bake! The Bake Along began January 1, 2025 but please join in on the weekly bake at any point during the year!
Week 19: Tempering - Beef Birria Tacos (tempered spices)
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 18: Taiwanese - San Bei Ji (Three-Cup Chicken) (Meta: Cookbooks/Subscriptions - Made in Taiwan by Clarissa Wei)
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 19 Bagels - KA Video on Pre-Shaping
Join in on a 52 week bake along of the King Arthur Baking School cookbook! Gather your cookbook, ingredients, and equipment and get ready to bake! The Bake Along began January 1, 2025 but please join in on the weekly bake at any point during the year!