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Abigail Johnson Dodge

Abby Dodge is a widely respected baker as well as a popular food writer and instructor. She studied in Paris at La Varenne and is the author of eight cookbooks, including Desserts 4 Today and The Weekend Baker. Her recipes and articles have appeared in dozens of cookbooks, publications, blogs, and websites. A contributing editor to Fine Cooking magazine, Dodge’s recipes have also graced the covers of Bon Appétit magazine. She’s a regular guest on TV and radio and teaches cooking around the country. Dodge lives in Connecticut.

  • Recipe

    Classic Bread Pudding with Rum-Raisin Sauce

    Simply mix the liquid ingredients, pour over the bread, let soak, and bake. It's that easy. And when serving the sauce, use a spoon to be sure to scoop up…

  • Recipe

    Maple Pear Slab Pie

    The secret to the filling’s deep, rich flavor begins with cooking half of the pears with maple syrup until they are caramelized and reduced to a thick purée. Folding in…

  • Recipe

    Raspberry Zebra Cheesecake

    This decadent raspberry–vanilla zebra cheesecake is a showstopping, sophisticated version of one of America’s favorite desserts, and it’s deceivingly easy to prepare. Both the crisp, nutty crust and smooth, airy…

  • Recipe

    Hazelnut–Raspberry Sandwich Cookie Wreaths

    These festive cookies are inspired by the Linzer torte, a famous lattice-topped Austrian pastry made with a rich, buttery nut crust and jam filling. The secret to this cookie’s deep,…

  • Recipe

    Bittersweet Chocolate Peppermint Thumbprints

    These two-bite cookies pack just the right amount of chocolaty richness and minty freshness to cure whatever ails you. With their natural cocoa powder, buttery bittersweet chocolate, and a dash…

  • Recipe

    Crumble-Topped Crab and Pancetta Mini Quiches

    Two-bite mini quiches are perhaps the most versatile savory recipe in any baker’s repertoire. They are perfect for a brunch buffet, holiday party hors d’oeuvres, or Super Bowl snack, and…

  • Recipe

    Apple Cider Donuts

    These donuts have a double shot of apple, thanks to a shredded apple cooked in cider until both are reduced into a thick purée. This step concentrates the flavors to…

  • Recipe

    Caramel Velvet Apple Pie

    Combining caramel and apple in a dessert is reminiscent of a childhood favorite, but there’s nothing childlike about this pie. The filling’s caramel flavor is sophisticated and elegant, and the…

  • How-To

    How to Make Chiffon Cake

    Baker Abigail Dodge rediscovers these light, airy confections

  • Recipe

    Espresso-Chocolate Marble Chiffon Cake

    Use your choice of chocolate for the glaze—milk chocolate will contrast the coffee flavor and sweeten the cake, while dark chocolate will add a rich, pleasantly bitter edge.