This recipe appeared in an article in The Times by Jane Nickerson. Updated canning instructions were added by Eugenia Bone. You will need two pint-size...
This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch....
Most pavlovas are white and fluffy nests filled with whipped cream and fruit. This is a dark and fudgy reinterpretation, with cocoa powder in the meringue...
Heat the oven to 425 degrees. Prepare your meringue. Place it in your oven, turn it off, and head to bed. (Make sure not to peek!) In the morning, you'll...
This deeply Southern and unapologetically sweet candy recipe came to the Times by way of Julia Reed in an article about making edible holiday gifts. Her...
Like all the best devil's food cakes, this six-layer beauty has a deeply fudgy flavor and a light and feathery texture. In between the tender cake layers,...
You will need two pint-size wide-mouth Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com. Avoid table-ripe...
This creamy pink dessert breaks out of the usual strawberry cheesecake mold. Instead of two distinct layers (creamy cheesecake on the bottom, bright red...
Most granola bars are too sweet for my taste, so I wasn't much of a fan until I made these. They're inspired by a recipe from "Good to the Grain," by Kim...
This elegant cheesecake is based on Amanda Hesser's mother's simple recipe. The crust is made of Nabisco chocolate wafers and butter. The bottom layer...
The chef and cookbook writer Edna Lewis believed that the key to spring cooking was a light hand, and here she goes easy on rhubarb, sweetening it just...
Meringue has long been a byproduct of other desserts, an economical way to use up leftover egg whites. This recipe comes from Pichet Ong, the former pastry...
Sliced very thin, the pineapple provides a perfect insulation for the more delicate exotic fruits beneath, as well as giving a flat surface for caramelizing...
In Catalonia, many of the rice dishes are made with short grain rice. The pillowy texture of the short grains reminds me of tapioca, with a grainier bite....