Bake Something!

This weekend, give a new baking project a go: One-bowl carrot cake or no-knead bread are perfect options.

View in Browser Add nytdirect@nytimes.com to your address book. Linda Xiao for The New York Times. Food Stylist: Judy Kim. Saturday, May 15, 2021 Bake Something! The weekend has arrived. What are you baking? How about Genevieve Ko’s one-bowl carrot cake (above), with its slightly burnished and caramelized cream cheese topping? Or J. Kenji López-Alt’s updated take on the Jim Lahey’s renowned no-knead bread? Perhaps the latest from Dorie Greenspan would entice, a casual gâteau Basque that is equal parts crumbly, tender and chewy. If you’d rather eat something savory, look no further than our most popular recipe of the week: chile-roasted chicken with honey, lemon and feta from Melissa Clark.   Linda Xiao for The New York Times Food Stylist: Judy Kim. Our Most Popular Recipes Right Now ADVERTISEMENT   Linda Xiao for The New York Times. Food Stylist: Judy Kim. One-Bowl Carrot Cake 1 1/4 hours, plus cooling, One 8-inch cake   Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Updated No-Knead Bread 1 hour, plus 14 to 20 hours' resting, 1 loaf   Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Spicy Shrimp and Chickpea Salad 15 minutes, 3 to 4 servings   Heami Lee for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson. Gâteau Basque About 1 1/2 hours, plus chilling, 8 servings ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Unsubscribe | Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise | California Notices Copyright 2021 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018