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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

    Mini Pumpkin–Maple Tarts with Toasted Pecan Streusel

    Here’s this year’s take on the classic pumpkin pie filling, and the star ingredient is pure maple syrup. You’ll recognize the classic spices (cinnamon, nutmeg, ginger, and cloves) but also…

  • Recipe

    Poppyseed–Lemon Hand Tarts

    The crust for these tarts is a sweet, cookie-like dough laced with poppyseeds. Even in smallamounts, poppyseeds are pretty, and they add a lovely, nubby texture to the baked crust.…

  • Recipe

    Streusel-Topped Double Cherry Slab Pie

    This open-faced hand tart uses a combination of dried and fresh fruit and simmered them to concentrate their flavors before filling and baking the tart. Although it’s an extra step,…

  • Recipe

    Black-Bottomed Nutella Swirl Mini Cheesecakes

    These chocolate-hazelnut treats combine the rich creaminess of a cheesecake with the portability and utensil-free convenience of a cupcake. Video: Watch Abby demonstrate how to make the mini cheesecakes.

  • Recipe

    Almost-Instant Yellow Cupcakes with Strawberry Cream Frosting

    Perfect for last-minute desserts yet still from-scratch delicious, these cupcakes can be whipped up in the time it takes the oven to heat. The frosting base is a combination of…

  • Recipe

    Toasted Coconut Snowball Cupcakes

    These coconut cupcakes and their frosting get their full-on coconut flavor from coconut milk that’s reduced to intensify its flavor. Most grocery stores will sell both shredded and flaked coconut.…

  • Recipe

    Homemade Marshmallow Chicks

    The taste and texture (to say nothing about the all-natural ingredients) of these homemade Easter treats are so much better than the store-bought variety that it would be a shame…

  • How-To

    How to Make a Prefab Lattice Pie Crust

    Weaving a lattice crust on parchment is easier and gives your pie a beautiful appearance.

  • Recipe

    Classic Lattice-Top Blueberry Pie

    Big, sweet summer berries are the heart and soul of this classic pie. The filling is thickened with just enough flour that the pie can be sliced without the filling…

  • Recipe

    Vanilla Shortbread Cookies

    Adding a touch of cornstarch and using confectioners’ sugar instead of granulated makes these cookies tender and crumbly, and a full teaspoon of salt is key to their sweet-salty flavor…