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Peanut Butter Banana Coffeecake

For a hostess with a houseful of guests, a variety of festive breads, from a peanut butter coffeecake to a yeasted dessert roll studded with cardamom, laced with honey and stuffed with blue cheese, can...

Author: Molly O'Neill

Crepes With Oranges And Almonds

Author: Molly O'Neill

Vienna Waffle Cookies

Author: Mimi Sheraton

Lemon Lime Satin Creams

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

Chocolate Chestnut Mousse Tart

Chilled dough for a 10-inch flan ring, as above, baked as described for lemon meringue tart

Author: Mimi Sheraton

Fresh Berry Gratin

Author: Florence Fabricant

Sweet Aspic

Author: Suzanne Hamlin

Quick Summer Pudding

Author: Moira Hodgson

Peaches and Blueberries With Mascarpone

Author: Florence Fabricant

Mohntorte (Poppy Seed Cake)

Author: Molly O'Neill

Blackberry Lemon Pudding

Author: Molly O'Neill

Eating Well Blueberry Torte

Author: Marian Burros

All Purpose Pie Dough

Author: Sam Sifton

Zabar's Black and Whites

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

Mexican Shortbread Cookies

Author: Molly O'Neill

Apple Walnut Drop Scones

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

Honeydew Granite

Author: Molly O'Neill

Marie Louise's Rice Pudding

Author: Florence Fabricant

Apple Galette

Author: Molly O'Neill

Il Mulino's Tartuffo

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

Pear Gratin With Mascarpone Custard

Author: Nancy Harmon Jenkins

Amaretto Crepes

Author: Molly O'Neill

Italian Plum And Almond Cake

Author: Florence Fabricant

Creme au Chocolat

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

Strawberry Souffle

Author: Marian Burros

Eating Well Plum Torte

Author: Marian Burros

Cold Cherry Soup with Mango

Author: Mark Bittman

Fresh Berry Meringue

Author: Florence Fabricant

Carambola Muffins

Author: Judith Miller

Orange and Lemon Cake

Author: Molly O'Neill

Doughnut Balls

Author: Patricia Brooks

Rose Geranium Butter Biscuits

Author: Linda Wells

Frozen Apricot Mousse

Author: Barbara Kafka

Apple Tart

Chilled dough for 10-inch flan ring, as above

Author: Mimi Sheraton

Sables

Author: Amanda Hesser

Plum and Walnut Brown Bread

Author: Florence Fabricant

Roseanne Gold's Pumpkin Flan

Author: Nancy Arum

Burnt Passion Fruit Curd

Author: Julia Reed

Kokosbusserln (Coconut Kisses)

Author: Molly O'Neill

Caramel Orange Fool

Author: Molly O'Neill

Rhubarb Crumble With Elder Flower

Author: Moira Hodgson

Warm Honeyed Pear Cake

Author: Florence Fabricant

Murbeteig or Sugar Cookie Dough

Author: Mimi Sheraton