have you tried keto _______________________________ Sorry that was the one comment on that whole page that legitimately gave me an audible chortle. Anyway. Don't know your interests, don't know your skill level, don't know your available equipment, don't know your dietary restrictions but I can tell you that any recipe with more than 500 reviews on allrecipes.com is so completely bombproof you could probably substitute salt for sugar and have it turn out okay (don't test this). I can also tell you that anything in the New York Times has probably been vetted by professionals well past the point of reasonability, but their palette may not match yours. I can tell you that baking is far more sensitive to precision than cooking and I can tell you that anything on cookingforengineers.com will overdetermine all recipes to the point where you probably can't fuck them up without studious effort.