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...
Author: The New York Times
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....
Author: Nigella Lawson
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...
Author: Melissa Clark
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...
Author: Amanda Hesser
Author: Cathy Barrow
Author: Molly O'Neill
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...
Author: Julia Reed
Author: Florence Fabricant
Author: Moira Hodgson
While you can flambé pretty much any confection that's soaked in a high-proof spirit, a baba au rhum is one of the booziest options. It's based on an...
Author: Melissa Clark
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...
Author: Amanda Hesser
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,...
Author: Melissa Clark
Author: Marian Burros
Author: Bryan Miller And Pierre Franey
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Amanda Hesser
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...
Author: Martha Rose Shulman
Author: Moria Hodgson
Author: William Grimes
This creamy pink dessert breaks out of the usual strawberry cheesecake mold. Instead of two distinct layers (creamy cheesecake on the bottom, bright red...
Author: Melissa Clark
Author: Molly O'Neill
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...
Author: Amanda Hesser
Author: Molly O'Neill
Author: Florence Fabricant
Author: Molly O'Neill
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
Author: Bryan Miller
Author: Robert Farrar Capon
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...
Author: Amanda Hesser
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...
Author: Molly O'Neill
Author: Florence Fabricant
Author: Susan Herrmann Loomis
Author: Florence Fabricant
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...
Author: Molly O'Neill
Author: Florence Fabricant
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....
Author: Melissa Clark
Author: David Karp
Author: Barbara Kafka
Author: Bryan Miller
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: The New York Times
The pie needs to be chilled several hours or overnight before serving.
Author: Gordano Aniscenko
Author: Moira Hodgson
Author: Marian Burros
Author: Florence Fabricant
Author: Amanda Hesser
Author: Julia Reed