HAPPY NEW YEAR, BAKERS!
his issue is packed with all the cozy and comforting recipes perfect for ringing in 2023. First off, we’re bringing a touch of edible sunshine with a citrus recipe collection, from simple Sicilian Orange Cake to a mile-high Lemon has created four of the most sensational chocolate recipes of the season, from a dreamy one-bowl chocolate cake to a cream cheese-swirled and chocolate chip-laden banana Bundt cake. Expect coffee cakes, cast iron wonders, and a revolutionary frozen fruit feature to round things out. I’m particularly in love with the Mini Cherry Pies (page 89). Using frozen cherries to create the delicious filling, these pies are a perfect ode to the double-crusted cherry pies I had on a KLM flight last year. We also invite you to ring in this Lunar New Year, the Year of the Rabbit, with Kristina Cho, award-winning author of Kristina shares intimate memories of her past Lunar New Year celebrations and recipes to recreate three classic baked goods from Chinese bakeries.
