Buttery shortbread, made with Gold Medal flour, sandwiches sweet strawberry preserves and a lemony cream cheese filling in these delightful dessert bars.
For her outstanding vegetarian dish, chef Suzanne Goin combines creamy polenta, sautéed mushrooms and greens with a garnish of garlicky, tangy gremolata.
When life gives you lemons, make cupcakes. These treats are all about the citrus zing: Moist lemon cake is topped with sweet cream cheese frosting with a tangy zest.