Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.
Author: Robert Farrar Capon
Vodka is essential to the texture of the crust and imparts no flavor - do not substitute. This dough, which was developed by a test-kitchen team led by J. Kenji Lopez-Alt for "America's Test Kitchen,"...
Author: The New York Times
Author: Florence Fabricant
Author: Amy M. Spindler
Author: Molly O'Neill
Author: Nancy Arum
Author: Hilary De Vries
Author: Marian Burros
Author: Molly O'Neill
Author: Patricia Brooks
Author: Florence Fabricant
Author: Julia Reed
It looks alarming when you make it -- it's hard to believe that sprinkling sugar and cocoa on top of a cake batter and then pouring hot water over it will end up edible, but it does, it truly does. This...
Author: Nigella Lawson
Author: Molly O'Neill
Quince is a fruit that grows abundantly throughout the Mediterranean. Though it's too hard and tart to bite into, it has a wonderful perfume. I like to combine it with apples in this simple compote.
Author: Martha Rose Shulman
This comforting compote should be served warm. If you do want a little indulgence, add a dollop of crème fraîche to each serving.
Author: Martha Rose Shulman
Author: Molly O'Neill
This recipe came to The Times in 1996 from Annie Davis, a United Air Lines flight attendant from Elizabethton, Tenn., who competed in the Appalachian Fair in Tennessee. It is a classic summer pie, but...
Author: Florence Fabricant
This dense, moist cake is a great baking project for children. Cooking with kids requires having a lot of tolerance for mess and a willingness to slow down the process.
Author: Trish Hall
For weekend entertaining, planning a menu that can be made in large quantities is essential. A host expecting weekend guests should shop ahead and, well before guests arrive, prepare the recipes that will...
Author: Molly O'Neill
Author: Pierre Franey
Author: Molly O'Neill
Here is a classic American strawberry pie. The filling is super simple - just strawberries, sugar, a bit of flour and butter - and the crosshatched crust is spectacular. If the thought of weaving together...
Author: The New York Times
Author: Suzanne M. Charle
Author: Craig Claiborne
Author: Molly O'Neill
Author: Julia Reed
Author: Molly O'Neill
Author: Florence Fabricant
Author: Moira Hodgson
Author: Florence Fabricant
Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted...
Author: Christine Muhlke
Author: Pam Belluck
Author: Rozanne Gold
Author: Florence Fabricant
Author: Florence Fabricant
Author: Moira Hodgson
Author: Nigella Lawson
Author: Mark Bittman
Author: Marian Burros
Author: Moira Hodgson
Author: Melissa Clark And Steven Raichlen
Author: Nigella Lawson
Author: Moira Hodgson
Coconut oil should really be called butter, but then we'd confuse it with a skin cream. It is the perfect nondairy fat to use for scones and other baked goods. These have the same rich, flaky texture that...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Christine Muhlke
Author: Amanda Hesser
Author: Elka Gilmore
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