Vodka is essential to the texture of the crust and imparts no flavor - do not substitute. This dough, which was developed by a test-kitchen team led by...
Author: The New York Times
Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving...
Author: Robert Farrar Capon
Author: Florence Fabricant
Author: Molly O'Neill
Author: Nancy Arum
It looks alarming when you make it -- it's hard to believe that sprinkling sugar and cocoa on top of a cake batter and then pouring hot water over it will...
Author: Nigella Lawson
Author: Hilary De Vries
Author: Marian Burros
Author: Amy M. Spindler
Author: Patricia Brooks
This recipe came to The Times in 1996 from Annie Davis, a United Air Lines flight attendant from Elizabethton, Tenn., who competed in the Appalachian Fair...
Author: Florence Fabricant
This dense, moist cake is a great baking project for children. Cooking with kids requires having a lot of tolerance for mess and a willingness to slow...
Author: Trish Hall
Here is a classic American strawberry pie. The filling is super simple - just strawberries, sugar, a bit of flour and butter - and the crosshatched crust...
Author: The New York Times
Quince is a fruit that grows abundantly throughout the Mediterranean. Though it's too hard and tart to bite into, it has a wonderful perfume. I like to...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Julia Reed
Coconut oil should really be called butter, but then we'd confuse it with a skin cream. It is the perfect nondairy fat to use for scones and other baked...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Florence Fabricant
This comforting compote should be served warm. If you do want a little indulgence, add a dollop of crème fraîche to each serving.
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Craig Claiborne
Author: Molly O'Neill
Author: Molly O'Neill
Author: Mark Bittman
Author: Julia Reed
For weekend entertaining, planning a menu that can be made in large quantities is essential. A host expecting weekend guests should shop ahead and, well...
Author: Molly O'Neill
Author: Suzanne M. Charle
Author: Molly O'Neill
Author: Melissa Clark And Steven Raichlen
Author: Rozanne Gold
Author: Pam Belluck
Author: Nigella Lawson
Author: Molly O'Neill
Author: Pierre Franey
Author: Florence Fabricant
Author: Nigella Lawson
Author: Julia Reed
Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile...
Author: Christine Muhlke
Author: Christine Muhlke
Author: Moira Hodgson
Author: Elka Gilmore
For a hostess with a houseful of guests, a variety of festive breads, from a peanut butter coffeecake to a yeasted dessert roll studded with cardamom,...
Author: Molly O'Neill
Here is an easy, citrusy dessert that can be made ahead of time for the most part. Mix lemon and lime zest with eggs, sugar and cream, and then refrigerate...
Author: Nigella Lawson
At a few spots in New York, the tartuffo rises to exceptional heights. At Il Mulino in the Village, the kitchen pays attention to the last course and transcends...
Author: Jonathan Reynolds
Author: William Norwich
Author: Florence Fabricant
Author: Moira Hodgson
Chilled dough for a 10-inch flan ring, as above, baked as described for lemon meringue tart
Author: Mimi Sheraton
There are many reasons an apple a day may keep the doctor away. Among popular fruits, apples rank second (after cranberries) in antioxidant power, according...
Author: Martha Rose Shulman