Samantha seneviratne

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Samantha Seneviratne reveals home-cooked meals that can still be easy, exciting, and full of flavor.

Looking for an alternative to pumpkin pie? This pumpkin Bundt cake is a great option: baked with pumpkin pie spices (cinnamon, nutmeg, ginger and cloves) and topped with a maple-mascarpone glaze, t…

It may strike you as curious, but adding an entire orange to this easy snacking cake, rind and all, imparts a wonderful flavor reminiscent of orange marmalade, pleasantly bitter and sweet. A high-speed blender is the best way to process the orange, but a food processor works too. You want the purée to be as smooth as possible. While the cake bakes, prepare an easy orange glaze. For that step — or any recipe requiring both orange zest and juice — be sure to zest your orange before juicing it…

We sat down with Samantha Seneviratne, author of The New Sugar & Spice, a cookbook that features spiced desserts that are naturally lower in sugar.

Samantha Seneviratne is a chef, food stylist, recipe developer and cookbook author. Samantha has worked as a Food Editor at Good Housekeeping, Fine Cooking and Everyday Food. She is passionate about all things dessert.

Join chef Samantha Seneviratne as she makes Ginger-Raspberry Icebox Cake with Caramel Cream from the home kitchen. Perfect for warmer summer months when turning the oven on is the last thing on your mind, Sam's recipe sees ginger cookies soften into layers of tender cake surrounded by loads of raspberries and lofty caramel cream. Recipe here: https://www.bonappetit.com/recipe/ginger-raspberry-icebox-cake-with-caramel-cream

[IMAGE] Allow us to present these guava bars for your baking consideration. The treats come to us from Samantha Seneviratne’s new cookbook, Bake Smart: Sweets and Secrets from My Oven to Yours, and are just the snack to brighten any day. And while the sanding sugar adds “a little sparkle and crunch,” she told us you could swap it with demerara sugar if that’s what you have on hand — or simply omit it. Guava is the star ingredient here, but we were curious whether we could use a different…

These classic, tender cookies taste of sweet butter, cinnamon — and not much else. Since ground cinnamon plays such an important role, be sure to check that it's still fresh and spicy before making these treats. The cookies' secret ingredient, cream of tartar, is an acidic salt and a byproduct of wine making. Often used to help stabilize egg whites for meringues or as the acidic component of baking powder, it helps these cookies stay soft and chewy.