Abby Dodge

Abby Dodge
Did you know?

Abby has a simple mission: To streamline baking and cooking for home cooks of all ages by developing and teaching stress-free strategies and simple techniques. She never takes shortcuts that threaten the integrity of the recipe but always takes shortcuts when they make sense.  

Abby Dodge
Abby's Featured Recipe
Raspberry-White Chocolate Tart

Click here for recipe

Abigail Johnson Dodge is a cookbook author, magazine editor, food writer, media personality and cooking teacher. She focuses on baking and at-home, family cooking, and according to Publisher’s Weekly “….despite her serious experience, her approach is relaxed and realistic.”

Abby is the author of six cookbooks: Around the World Cookbook, The Weekend Baker, Kids Baking, Williams-Sonoma Dessert, The Kid’s Cookbook, and Great Fruit Desserts.


She has contributed to four additional books: The Joy of Cooking, 75th Anniversary edition; Savoring America; Cookies for Christmas; and The All New Joy of Cooking. Abby's seventh cookbook, Desserts 4 Today, will be on bookshelves in September 2010


Abby is currently a contributing editor at Fine Cooking, where she has been on the masthead since 1994. She founded the magazine’s test kitchen and has written and contributed to more than 70 articles to date. She serves as the magazine’s guru for all things baking and her practical advice, recipes, and tips continue to be picked up by myriad consumer magazines, websites and television and radio programs.


She has held editorial posts at Parents and Woman’s Day magazines, and has contributed to more than two dozen special-interest publications focusing on baking and family cooking.


In addition to appearing regularly on television and radio, Abby teaches at cooking schools around the country, is an active member of International Association of Culinary Professionals and the American Institute of Wine and Food, and serves on the National Cutco Culinary Advisory Board.


Abby began cooking and baking as a young girl at home in New York and Connecticut and then went on to study at La Varenne in Paris. She later worked under superstars Michel Guerard and Guy Savoy, specializing in pastry.


She lives in the Connecticut town she grew up in with her husband Chris and their two children, Alex and Tierney. Her website is


Latest Recipes

10-Minute Mocha Pots de Creme

Pot de creme is the French answer to American pudding. And this no-bake version whips up in minutes-literally-with the help of a trusty b...

(1 Votes)

Rustic Dried Fruit Tart

When was the last time you used dried fruit in a recipe? If you've only ever snacked on dried apples, berries, and other fruits, then get ready to try something different when you make this recipe for Rustic Dried Fruit Tart! This free-form tart is easy to make and can be adjusted to fit your personal preferences. You'll love that this dessert recipe only needs four ingredients, many of which you may already have in your pantry and refrigerator. The next time company drops by unexpectedly, don't panic. Instead, whip up this delicious tart! Switch-in suggestions as well as tips on how to make the crowning touch for this tart are included below the recipe.

(1 Votes)

Warm Cinnamon-Spiced Blueberry Cake

The blueberry topping here is added partway through baking so that some of it can sink into the cake to provide a moist filling. Claire V...

(1 Votes)

Glazed Cinnamon Rolls

Here at the Dodge lodge, weve been making these cinnamon rolls for years. In fact, they are a family holiday staple, and Thanksgiving or...

(1 Votes)

Stovetop Apple-Cranberry Crumble

Baking an apple pie takes some planning and time, about an hour for the baking alone. Express Bakers need the great apple flavor of a pie...

(1 Votes)

Classic Crumb Cake

When I was growing up in Brooklyn Heights, an unbelievably delicious store-bought crumb cake was a special breakfast treat on weekends. I...

(1 Votes)

Banana Layer Cake with Fudgy Frosting or Tangy Vanilla Frosting

Ive spent years perfecting the cake banana layers coated with fudgy, glossy chocolate frosting. Its a childhood favorite of Chris, my ...

(1 Votes)

Walnut Rugelach

(1 Votes)

Toffee Chocolate-Nut Wedges

Bar cookies are the workhorse of the cookie world—they bake up in one pan, yet can be cut up to serve a crowd. Sometimes bars are lacking...

(1 Votes)

Buttery Pull-Apart Dinner Rolls

When organizing parties, a typical conversation revolves around what to serve and who brings what. Most people are hesitant to make bread...

(1 Votes)

Bursting with Raspberries Bread Pudding

Originally a nursery pudding served to toddlers, or a plain dessert made with stale bread, custard bread pudding was revitalized by resta...

(1 Votes)

Layered Chocolate Mousse Cake

This exciting cake is surprisingly uncomplicated to put together. The easy-to-make components lend themselves to working ahead, even up t...

(1 Votes)
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