What if baking at home didn’t require special skills or effort and instead could deliver a shareable sweet treat to warm up a chilly, busy week?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to make Alison Roman's recipe for blueberry muffins that are as easy to bake as they are to eat. Bonus: they're freezer and make-ahead-friendly. You’ll also want to try bright and citrusy classic Italian ricotta cookies – one simple batch yields a mountain of soft, lemony treats that are perfect for taking on the go, or for filling your cookie jar.

Tune in for a quick dose of home cooking inspiration!

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Links:

Alison Roman’s blueberry muffin recipe

Italian Ricotta Cookies by Melissa Huett, adapted by Melissa Clark for NYT Cooking

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