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Bittersweet Chocolate Soufflé

Dark and intense in flavor, yet with a light and custardy texture, a chocolate soufflé is an eternal showstopper of a dessert. To get that intense chocolate flavor, this version uses a base of melted...

Author: Melissa Clark

Sour Cherry Tart

Gloria Zimmerman picks well-ripened sour cherries from the cherry tree in a friend's yard each summer, pits them and freezes them. Although this tart can be made with sweet cherries, it is better made...

Author: Jacques Pepin

Blackberry Nectarine Crisp

This recipe came to The Times in 2003 from Rebecca Charles of Pearl Oyster Bar, an outpost for Maine coastal cooking on Cornelia Street in Greenwich Village. It is easy to whip up on a summer day when...

Author: Matt Lee And Ted Lee

Strawberry Sour Cream Streusel Cake

This strawberry streusel cake is the perfect end to a summer meal. But here's the interesting thing: Eat it slightly warm and it's dessert; let it get cold, and it makes a great coffee cake for breakfast...

Author: Nigella Lawson

Strawberry Granita

Author: Molly O'Neill

Pear Ginger Tart

Choose ripe but firm pears for this delightful fruit tart. They are poached in a vanilla-scented syrup until just tender, then drained overnight; so plan accordingly. Note that most of the sugar in the...

Author: Martha Rose Shulman

Cranberry Clafoutis

Author: Mark Bittman

Cobbler, Rhubarb Strawberry

Author: Florence Fabricant

Butterscotch Pudding

Author: Molly O'Neill

Chocolate Souffle

Author: Molly O'Neill

Sweet Corn And Rice Pudding

Author: Marian Burros

Lemon Orange Meringue Pie

Author: Barbara Kafka

Strawberry Rhubarb Cobbler

Author: Nancy Harmon Jenkins

Rhubarb Compote

Author: Marian Burros

English rice pudding

Author: Craig Claiborne And Pierre Franey

Santa Rosa Plum Galette

Author: Melissa Clark

Spice Cake With Honey Rum Sauce

Author: Molly O'Neill

Maida Heatter's Chocolate Cheesecake Brownies

The year: 1983. The place: Williamsburg, Va., where representatives from across the globe - and "some of the biggest and brightest names on the American culinary scene" - gathered. The Times's own Craig...

Author: Maida Heatter

Rum Glazed Mango And Papaya

Author: Regina Schrambling

Berries Brûlée

Author: Regina Schrambling

Lady Baltimore Cake

Author: Julia Reed

Jo's Hazelnut Cakes

Author: Bryan Miller

Summer Fruit Crisp

Author: Christine Muhlke

Pears With Raspberries And Meringue

Author: Craig Claiborne

Cousin Ruth's Pie

Author: Fran R. Schumer

Glazed Orange Flower Madeleine Cake

For individual madeleines, follow the batter recipe below. To bake, brush a madeleine pan with melted butter, and fill the molds 3/4 full. Bake at 350 degrees until golden brown, 8 to 10 minutes. Invert...

Author: Henry Alford

Glazed Poppy Seed Tea Cake

Author: Kay Rentschler

Nathalie Dupree's Liberty Cobbler

This patriotic dessert was created by Ms. Dupree, the prolific author of Southern cookbooks, in celebration of the Statue of Liberty's 100th birthday, in 1986. It's easy to prepare, and it can be adapted...

Author: Nancy Harmon Jenkins

Almond Cookies (Massafan)

Author: Marian Burros

Poached Apricots With Kaymak

Author: Florence Fabricant

Tarte Tatin

Author: Molly O'Neill

Saks' Signature Cheesecake

Author: Molly O'Neill

Maple Sugar Creme Caramel

Author: Karen Baar

Grapefruit and Navel Orange Gratin

This winter dessert is adapted from a recipe from the French chef Olympe Versini's cookbook, "Olympe." The creamy custard that naps the fruit is made with orange and grapefruit juice instead of milk (with...

Author: Martha Rose Shulman

Grappa Mascarpone Cream

Author: Bryan Miller

Pears Baked in Grappa

Author: Moira Hodgson

Lemon Soufflé

Author: Julia Reed

Gluten Free Dessert Pastry

I worked with many different combinations of flours before settling on this one. I love the flavor of the oat flour, but it is so fine that when I tried using all oat flour the pastry crumbled much too...

Author: Martha Rose Shulman


Author: Marian Burros

Berry Clafoutis With Crème Fraîche

This is an easy, impressive dessert that will take about 20 minutes to assemble and will make your kitchen smell heavenly. The recipe, adapted from "Inspired by Ingredients" by Bill Telepan and Andrew...

Author: Florence Fabricant

Rhubarb Flan

Author: Nancy Harmon Jenkins

Ashley Judd's Peanut Butter Cake

Author: William Norwich