Author: Dena Kleiman
Author: Moira Hodgson
Gingersnaps have long been the workhorse of our family Christmas cookie plate. Oh, sure, there were dalliances with other cookies, trends that came and...
Author: Anne Severson
Author: Melissa Clark
Author: Leslie Land
Author: Jacques Pepin
Author: Suzanne Hamlin
Author: Florence Fabricant
Author: Florence Fabricant
Author: Florence Fabricant
Author: Nigella Lawson
Author: Jacques Pepin
Author: Moira Hodgson
Author: Sarah Belk
Author: Julia Moskin
This makes a large batch of dough. Divide it in half and use both halves, or freeze one portion to use another time.
Author: Emily Weinstein
Author: Karen Baar
This luxurious raspberry dessert is quite easy to make - you simply fold fresh raspberry syrup into a glossy stiff meringue and garnish with fresh berries....
Author: David Tanis
Author: Karen Baar
Author: Ann Barry
Author: Florence Fabricant
Author: Florence Fabricant
This recipe first came to The Times in 1941, published under the rather humdrum title "Grapefruit Dessert," only to be revived in 2010, as part of Amanda...
Author: Amanda Hesser
Author: Craig Claiborne And Pierre Franey
Customarily in Italy you will find peaches steeped in red wine (to which a little sugar has often been added) and chilled. I love this, but prefer it made...
Author: Nigella Lawson
Author: Julia Moskin
Author: Nancy Harmon Jenkins
Author: Jeannette Ferrary
Author: Craig Claiborne
Author: Florence Fabricant
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
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
Author: Trish Hall
Luscious Brazilian-style fudge balls coated thickly with chocolate sprinkles get an upgrade in this marvelous recipe from Melissa Clark that brings salted...
Author: Melissa Clark
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: Joan Nathan
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