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 sizes don't need to be large.
Author: Robert Farrar Capon
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 J. Kenji Lopez-Alt for "America's Test Kitchen,"...
Author: The New York Times
Author: Florence Fabricant
Author: Molly O'Neill
Author: Nancy Arum
Author: Amy M. Spindler
Author: Hilary De Vries
Author: Molly O'Neill
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 end up edible, but it does, it truly does. This...
Author: Nigella Lawson
Author: Patricia Brooks
Author: Marian Burros
Author: Florence Fabricant
Author: Molly O'Neill
Author: Julia Reed
Author: Molly O'Neill
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 combine it with apples in this simple compote.
Author: Martha Rose Shulman
Author: Craig Claiborne
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
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 down the process.
Author: Trish Hall
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 in Tennessee. It is a classic summer pie, but...
Author: Florence Fabricant
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 is spectacular. If the thought of weaving together...
Author: The New York Times
Author: Molly O'Neill
Author: Molly O'Neill
Author: Suzanne M. Charle
Author: Pierre Franey
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 before guests arrive, prepare the recipes that will...
Author: Molly O'Neill
Author: Florence Fabricant
Author: Florence Fabricant
Author: Melissa Clark And Steven Raichlen
Author: Pam Belluck
Author: Moira Hodgson
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 of the cookbook writer Gail Monaghan, who adapted...
Author: Christine Muhlke
Author: Molly O'Neill
Author: Moira Hodgson
Author: Mark Bittman
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 goods. These have the same rich, flaky texture that...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Amanda Hesser
Author: Rozanne Gold
Author: Nigella Lawson
Author: Nigella Lawson
Author: Florence Fabricant
Author: Moira Hodgson
Author: Moira Hodgson
Author: Elka Gilmore
Author: Moira Hodgson
Author: Julia Reed
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, laced with honey and stuffed with blue cheese, can...
Author: Molly O'Neill
Author: William Norwich