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 wide-mouthed Ball or Kerr jars with bands and new...
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. Don't be alarmed if the two sponge layers look...
Author: Nigella Lawson
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 have a pavlova. Craig Claiborne and Pierre Franey...
Author: Amanda Hesser
Author: Molly O'Neill
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 and bittersweet chocolate in the mousse on top....
Author: Melissa Clark
Author: Moira Hodgson
Author: Cathy Barrow
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 friend, Mary Cooper "can do anything: she canes...
Author: Julia Reed
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 airy but rich yeast dough, which can absorb more liquor...
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 fruit. Ripe or very ripe fruit may produce...
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, a black pepper and vanilla buttercream creates...
Author: Melissa Clark
Author: Florence Fabricant
Author: Molly O'Neill
Author: Jonathan Reynolds
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 is a fluffy pool of cream cheese, eggs and sugar....
Author: Amanda Hesser
Author: William Grimes
Author: Bryan Miller And Pierre Franey
Author: Moria Hodgson
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 Boyce, but I've cut down on the honey and added...
Author: Martha Rose Shulman
This creamy pink dessert breaks out of the usual strawberry cheesecake mold. Instead of two distinct layers (creamy cheesecake on the bottom, bright red berries on top), the berries and cream cheese mixture...
Author: Melissa Clark
Author: Amanda Hesser
Author: Florence Fabricant
Author: Marian Burros
Author: Molly O'Neill
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Moira Hodgson
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 chef at Spice Market. Mr. Ong whipped egg whites...
Author: Amanda Hesser
Author: David Karp
Author: Bryan Miller
Author: Florence Fabricant
Author: Florence Fabricant
Author: Molly O'Neill
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 the ginger sugar. The result is a guilt-free...
Author: Molly O'Neill
Author: Susan Herrmann Loomis
Author: Florence Fabricant
Author: The New York Times
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 a little with sugar and nutmeg. This recipe, which...
Author: Molly O'Neill
Author: Bryan Miller
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. Short grain rice is also starchier than long grain,...
Author: Melissa Clark
Author: Barbara Kafka
Author: Marian Burros
Author: Jonathan Reynolds
The pie needs to be chilled several hours or overnight before serving.
Author: Gordano Aniscenko
Author: Julia Reed
Author: Rozanne Gold
Author: Moira Hodgson
This creme brulee is much easier to make than most, and because it is poured over the top of the pineapple, it is more forgiving.
Author: Jonathan Reynolds