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 purple-red hue.
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Nigella Lawson
With a shortbread base, these pretty cookies are akin to a linzer but a whole lot easier to make-- people will think you've gone through a lot more fuss than you actually have. Use a thick, quality jam...
Author: The New York Times
Author: Florence Fabricant
Author: Florence Fabricant
Author: Moira Hodgson
Author: Jacques Pepin
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 Hesser's Recipe Redux column. Adapted from Maurice...
Author: Amanda Hesser
Author: Melissa Clark
Author: Suzanne Hamlin
Author: Julia Moskin
Author: Jacques Pepin
Author: Florence Fabricant
Author: Moira Hodgson
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
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. Though it is frozen, it is lighter and airier...
Author: David Tanis
Author: Florence Fabricant
Author: Sarah Belk
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Karen Baar
Author: Julia Moskin
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 with Muscat wine, not least because red wine makes...
Author: Nigella Lawson
Author: Karen Baar
Tartine au sucre is an exquisitely simple rustic Québécois dessert consisting of thick slices of white bread topped with maple sugar and heavy cream.
Author: Florence Fabricant
Author: Jeannette Ferrary
Author: Ann Barry
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
Author: Craig Claiborne
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 are many worthy and refreshing things to do with...
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 super easy to make. So easy, in fact, that baking...
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 licorice into the mix to create something that...
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 purple-red hue.
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 kind of depth you'd miss if it weren't there. There...
Author: Mark Bittman