Author: Moira Hodgson
Author: Christine Muhlke
Author: Moira Hodgson
Author: Florence Fabricant
Author: Suzanne Hamlin
Author: Marian Burros
Author: Florence Fabricant
Author: Molly O'Neill
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: Patricia Wells
Author: Molly O'Neill
Author: Jonathan Reynolds
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
Author: Marian Burros
Author: Moira Hodgson
Author: Sam Sifton
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
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: Nancy Harmon Jenkins
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: Suzanne Hamlin
Author: Florence Fabricant
Author: Marian Burros
Author: Florence Fabricant
Author: Judith Miller
Author: Molly O'Neill
Author: Molly O'Neill
Author: Marian Burros
Author: Mark Bittman
Author: Amanda Hesser
Author: Barbara Kafka
Author: Florence Fabricant
Author: Linda Wells
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: Molly O'Neill
Author: Florence Fabricant
Author: Julia Reed
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: Molly O'Neill
Author: Nancy Arum
Author: Florence Fabricant
Author: Marian Burros
Author: Molly O'Neill
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
Author: Moira Hodgson