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Foolproof Pie Dough

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

Sour Cream Coffee Cake

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

Roasted and Caramelized Pears

Author: Florence Fabricant

Cranberry Pecan Muffins

Author: Molly O'Neill

Aztec Hot Chocolate Pudding

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

French Chocolate Mint Pie

Author: Nancy Arum

Coconut Flan

Author: Hilary De Vries

Dried Nut and Fruit Cake

Author: Marian Burros

Blackberry Pie

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

Lattice Top Strawberry Pie

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

Quince Compote

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

Chocolate Fondue

Author: Molly O'Neill

Devil's Food Cupcakes

Author: Amy M. Spindler

Steamed Cranberry Pudding

Author: Patricia Brooks

Melissa Kelly's Chocolate Hazelnut Torte

Author: Florence Fabricant

Strawberry Cream Sponge Roulade

Author: Florence Fabricant

Charlotte Russe

Author: Julia Reed

Roasted Apple and Pear Compote With Candied Ginger

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

Old Vienna Marbled Gugelhupf

Author: Molly O'Neill

Whole Wheat Ginger Scones

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

Wacky Cake

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

Chocolate Crumb Crust

Author: Molly O'Neill

Swedish Pancakes

Author: Craig Claiborne

Mango Pineapple Upside Down Cake

Author: Melissa Clark And Steven Raichlen

Raisin Currant Bread

Author: Suzanne M. Charle

Free Form Apple Or Pear Tart

Author: Mark Bittman

Fig and Almond Tart

Author: Julia Reed

Blueberry Crumb Cake

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

Lemon Panna Cotta

Author: Rozanne Gold

Cherry Tart

Author: Julia Reed

Bread Pudding With Lemon Sauce

Author: Pam Belluck

Queen of Puddings

Author: Christine Muhlke

Banana Chocolate Chip Tea Cake

Author: Nigella Lawson

Almond Shortbread Rounds

Author: Molly O'Neill

Ginger Pecan Biscotti

Author: Florence Fabricant

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

Blueberry Kuchen

Author: Nigella Lawson

Neapolitan Cake

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

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

Gooseberry Fool With Elder Flower

Author: Moira Hodgson

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

Raisin and Nut Studded Biscotti

Author: Molly O'Neill

Plum Compote

Author: Marian Burros

Strawberry Yogurt Panna Cotta

Author: Florence Fabricant

Vienna Waffle Cookies

Author: Mimi Sheraton