Author: Molly O'Neill
Author: Moira Hodgson
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
Author: Suzanne Hamlin
Lucas Schoorman, a Chelsea art dealer and hobbyist baker, introduced this elegant lemon tart to the Times in 2004. It's a showstopper dessert featuring two distinct, delicious layers: one of frangipani,...
Author: Jonathan Reynolds
Author: Barbara Kafka
Author: Florence Fabricant
Author: Molly O'Neill
Author: Amanda Hesser
Author: Florence Fabricant
Author: Christopher Idone
Author: Amanda Hesser
Of all the D.I.Y. projects I've contemplated, nothing could be more apropos than making my own Easter chicks. The recipe for homemade marshmallows has a complex flavor from substituting good, fragrant...
Author: Melissa Clark
Author: Julia Reed
Author: Florence Fabricant
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: Cathy Barrow
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
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
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
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
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
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
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: Julia Reed