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Dried Fruit Compote

Author: Moira Hodgson

Baked Custard

This is a snap to make: you do no more than heat some milk with a vanilla pod, if you have one, and then beat the milk into some eggs and sugar. I don't split the pod, much as I love the sight of those...

Author: Nigella Lawson

Rice Pudding With Golden Raisins

Forget egg yolks and water baths. This is a simple and superb rice pudding that uses only milk, sugar, cream, rice, salt and your choice of flavorings: rum, almond extract, vanilla, orange zest, cardamom,...

Author: Melissa Clark

Katharine Hepburn's Brownies

Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking...

Author: The New York Times

Rhubarb Crisp

When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good pies. I usually manage around one pie crust annually,...

Author: Mark Bittman

Caramelized Brown Butter Rice Krispies Treats

This absurdly easy recipe came to The Times from Colin Alevras, then the chef at the Tasting Room in New York, which, until it closed in 2008, offered Rice Krispies treats every day, and made more for...

Author: Julia Moskin

Almond Macaroons

Author: Marian Burros

Caramel Pears With Rosemary, Honey and Walnuts

This beautiful, aromatic autumn dessert can be prepared several hours in advance, then re-warmed to serve. Feel free to use any variety of pear, and serve with vanilla ice cream, if desired.

Author: David Tanis

Peaches Poached In White Wine

Author: Florence Fabricant

Strawberries in Red Wine

This is a very simple, but quite wonderful dessert, best made with sweet, ripe, fragrant berries, which complements the tannins of red wine. Let the strawberries macerate in wine for up to 1 hour, but...

Author: David Tanis

Watermelon Popsicles

You don't need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer. Luckily, there are many worthy and refreshing things to do with...

Author: Mark Bittman

Watermelon Granita

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Author: Mark Bittman

Raspberry Sauce (Sauce Framboise)

Author: Craig Claiborne And Pierre Franey

Flaky Pie Crust

Author: Leslie Land

Chocolate Pecan Truffles

Author: Florence Fabricant

English Ginger Snaps

Author: Moira Hodgson

Classic Meringue

Author: Molly O'Neill

Buttermilk Layer Cake

Though there is nothing wrong with a bakery cake - all those gorgeous piped roses! - there is really nothing better than a homemade cake. Homemade cakes say, "It is perfectly fine to stuff into my smallish...

Author: Jennifer Steinhauer

Sour Cherry Crumble

Author: Molly O'Neill

Brody's Cranberry Pumpkin Muffins

Author: Jane E. Brody

Mark Bittman's Banana Bread

This banana bread from Mark Bittman's "How to Cook Everything" is really something special. One-fourth of the flour is whole wheat, which contributes a kind of depth you'd miss if it weren't there. There...

Author: Mark Bittman

The Mother Of All Butter Cookies

Author: Mark Bittman

Rice Pudding With Rose Water and Cardamom

Rice pudding is a common sight on buffets in Indian restaurants. If you're looking for something sweet to wrap up your Indian meal at home, this could be the answer. This particular rice pudding is popular...

Author: John Willoughby

Strawberry Summer Pudding

Author: Jacques Pepin

Moroccan Rice Pudding

For me, a dinner party is a chance to try all those recipes that serve as bedside reading. For dessert, I dug around my cookbook collection and decided on a Moroccan rice pudding (or roz bil hleeb) from...

Author: Amanda Hesser

Almond Pudding

Author: Joan Nathan

French Almond Cookies

Author: Molly O'Neill

Cranberry Fluff

Roosamanna is a soft pink fluff made by furiously whipping cranberry juice and farina with sugar, which transforms the mixture into an Adrià-worthy foam.

Author: Julia Moskin

Strawberries in Red Wine

Author: Jacques Pepin

Blueberry Crumble

Author: Moira Hodgson

Flan Almendra (Almond flan)

Author: Linda West Eckhardt

Café con Leche Syrup

Author: Julia Moskin

Apricot Tart

Author: Moira Hodgson

Apple and Date Crisp

Author: Molly O'Neill

Quinoa Oat Crumble Topping

Lately I've been thinking about desserts and all the after-dinner delights that my gluten-intolerant friends are missing. Pies, for instance: I have yet to come up with a gluten-free pie crust that I like....

Author: Martha Rose Shulman

Quick Apricot Fool

Author: Florence Fabricant

Caramelized Peaches

Author: William Grimes

Chocolate Malted Icebox Pudding

Author: Jonathan Reynolds

Chocolate Satin Frosting

Author: Jennifer Steinhauer

Salted Licorice Brigadeiros

Luscious Brazilian-style fudge balls coated thickly with chocolate sprinkles get an upgrade in this marvelous recipe from Melissa Clark that brings salted licorice into the mix to create something that...

Author: Melissa Clark

Chocolate Port Wine Truffles

Author: Florence Fabricant

Apricots Baked With Rum

Author: Florence Fabricant

Anne Severson's Gingersnaps

Gingersnaps have long been the workhorse of our family Christmas cookie plate. Oh, sure, there were dalliances with other cookies, trends that came and went. We endured the rum-ball phase, and experiments...

Author: Anne Severson

Double Chocolate Rice Pudding

Author: Mark Bittman

Rich Pastry For Custard Pies

Author: Leslie Land

Passion Fruit Fool

There is something about the fragrant astringency of passion fruit, which when mixed with the bland, soft thickness of whipped heavy cream, makes one feel about as near to sensation heaven as it's possible...

Author: Nigella Lawson

Caramelized Honey Baked Pears

The flavor of cloves infuses these pears and their tawny syrup during their long stay in the oven. Two hours is a long time, but it's worth it: the pears are transformed, and the syrup, which is not very...

Author: Martha Rose Shulman

Chocolate Macaroons

Author: Dena Kleiman

Shortbread Jammers

With a shortbread base, these pretty cookies are akin to a linzer but a whole lot easier to make-- people will think you've gone through a lot more fuss than you actually have. Use a thick, quality jam...

Author: The New York Times