Author: Mimi Sheraton
Chilled dough for a 10-inch flan ring, as above, baked as described for lemon meringue tart
Author: Mimi Sheraton
Author: Christine Muhlke
Author: Marian Burros
Author: Florence Fabricant
Author: Florence Fabricant
Author: Molly O'Neill
Author: Suzanne Hamlin
Author: Molly O'Neill
Author: Patricia Wells
Here is an easy, citrusy dessert that can be made ahead of time for the most part. Mix lemon and lime zest with eggs, sugar and cream, and then refrigerate for up to two days -- the longer the better....
Author: Nigella Lawson
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Moira Hodgson
Author: Marian Burros
Author: Molly O'Neill
Author: Molly O'Neill
Author: Sam Sifton
At a few spots in New York, the tartuffo rises to exceptional heights. At Il Mulino in the Village, the kitchen pays attention to the last course and transcends the customarily disappointing Italian dessert...
Author: Jonathan Reynolds
There are many reasons an apple a day may keep the doctor away. Among popular fruits, apples rank second (after cranberries) in antioxidant power, according to the nutritionist Jonny Bowden. They are extremely...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Molly O'Neill
The black-and-white cookie, that frumpy and oversize mainstay of New York City bakeries and delis, has not endured by dint of its taste. Unlike other edible icons, like New York cheesecake or bagels, there...
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Suzanne Hamlin
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Judith Miller
Author: Mark Bittman
Author: Marian Burros
Author: Barbara Kafka
To make this classic dish a little less rich, I substitute milk for the heavy cream that conventionally serves as its base, combining it with a dash of flour and a little egg to create a light pastry cream,...
Author: Jacques Pepin
Author: Florence Fabricant
Author: Molly O'Neill
Author: Florence Fabricant
Author: Amanda Hesser
Author: Linda Wells
Author: Molly O'Neill
Gail Monaghan's 2007 book "Lost Desserts" delved into the histories of some delectable dishes. This one goes back to the 1800s. Prunes in a pitcher, or pruneaux au pichet, were made by Fernand Point for...
Author: Christine Muhlke
Author: Nancy Arum
Author: Julia Reed
Author: Florence Fabricant
Author: Moira Hodgson
Author: Molly O'Neill
Author: Marian Burros
Make this fun fruit 'pizza' as a side dish, or a light dessert at a picnic or barbecue. The watermelon, pineapple and coconut really sing summer
Author: Miriam Nice