When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good...
Author: Mark Bittman
Author: Moira Hodgson
This is a snap to make: you do no more than heat some milk with a vanilla pod, if you have one, and then beat the milk into some eggs and sugar. I don't...
Author: Nigella Lawson
Forget egg yolks and water baths. This is a simple and superb rice pudding that uses only milk, sugar, cream, rice, salt and your choice of flavorings:...
Author: Melissa Clark
This absurdly easy recipe came to The Times from Colin Alevras, then the chef at the Tasting Room in New York, which, until it closed in 2008, offered...
Author: Julia Moskin
Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's...
Author: The New York Times
You don't need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer. Luckily, there...
Author: Mark Bittman
A few lazy stirs as this granita sets up in the freezer is really the only tricky thing about this easy and refreshing dessert. It's also a perfect midafternoon...
Author: Mark Bittman
Author: Florence Fabricant
This is a very simple, but quite wonderful dessert, best made with sweet, ripe, fragrant berries, which complements the tannins of red wine. Let the strawberries...
Author: David Tanis
Author: Marian Burros
Author: Florence Fabricant
This beautiful, aromatic autumn dessert can be prepared several hours in advance, then re-warmed to serve. Feel free to use any variety of pear, and serve...
Author: David Tanis
Author: Leslie Land
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Though there is nothing wrong with a bakery cake - all those gorgeous piped roses! - there is really nothing better than a homemade cake. Homemade cakes...
Author: Jennifer Steinhauer
Author: Jane E. Brody
This banana bread from Mark Bittman's "How to Cook Everything" is really something special. One-fourth of the flour is whole wheat, which contributes a...
Author: Mark Bittman
There is something about the fragrant astringency of passion fruit, which when mixed with the bland, soft thickness of whipped heavy cream, makes one feel...
Author: Nigella Lawson
Rice pudding is a common sight on buffets in Indian restaurants. If you're looking for something sweet to wrap up your Indian meal at home, this could...
Author: John Willoughby
Author: Mark Bittman
Author: Moira Hodgson
Author: Jacques Pepin
Author: Joan Nathan
Author: Linda West Eckhardt
Author: Moira Hodgson
Author: Molly O'Neill
Author: Jennifer Steinhauer
For me, a dinner party is a chance to try all those recipes that serve as bedside reading. For dessert, I dug around my cookbook collection and decided...
Author: Amanda Hesser
Author: Molly O'Neill
Author: Molly O'Neill
Author: Moira Hodgson
Lately I've been thinking about desserts and all the after-dinner delights that my gluten-intolerant friends are missing. Pies, for instance: I have yet...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Florence Fabricant
Author: Jonathan Reynolds
Author: Mark Bittman
Author: Florence Fabricant
The flavor of cloves infuses these pears and their tawny syrup during their long stay in the oven. Two hours is a long time, but it's worth it: the pears...
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Florence Fabricant
Author: William Grimes
Author: Moira Hodgson
With a shortbread base, these pretty cookies are akin to a linzer but a whole lot easier to make-- people will think you've gone through a lot more fuss...
Author: The New York Times
This dish is inspired by a classic Thai sweet made with sticky rice. The red Bhutanese rice has a very nice chewy texture, and the pudding has a light...
Author: Martha Rose Shulman
Author: Julia Moskin
Author: Melissa Clark