Bake from Scratch March/April 2021

In our March/April 2021 issue, we are getting ready for one of our sweetest springs yet, from whipping up perfect cloudlike confections with a mega meringue tutorial to preparing for the much-anticipated berry season by using strawberries four ways—baked, roasted, macerated, and fresh. Searching for recipes that offer the savory side of comfort? Our extra-cheesy recipe roundup includes the most crave-worthy homemade breadsticks topped with classically gooey and stretchy whole-milk mozzarella and finished with earthy and nutty Gruyère and Parmesan. Plus, we take our classic Parker House Rolls recipe and add three variations, bringing the buttery, flaky rolls to new heights. You won’t want to miss our pudding cakes feature where the flavor and texture of pudding is harnessed to create layered cakes that are otherworldly—from our Banana Pudding Hummingbird Cake cover star to an irresistible Coconut Pecan Cake by esteemed pastry chef Dolester Miles. If you’ve ever dreamed of creating puff pastry from scratch but are wary of the time commitment and technical techniques, our quick rough puff pastry will have you baking up layers of flaky goodness in a fraction of the time compared to classic puff pastry. Lastly, for our spring travel feature, we interviewed three Irish bakers—and snagged three fabulous recipes—in order to illuminate what a true Irish Easter looks and tastes like. This issue is packed with all the recipes you will want to bake this spring!