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Brandied Peaches

This recipe appeared in an article in The Times by Jane Nickerson. Updated canning instructions were added by Eugenia Bone. You will need two pint-size wide-mouthed Ball or Kerr jars with bands and new...

Author: The New York Times

Coffee Walnut Layer Cake

This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. Don't be alarmed if the two sponge layers look...

Author: Nigella Lawson

Chocolate Pavlova With Chocolate Mousse

Most pavlovas are white and fluffy nests filled with whipped cream and fruit. This is a dark and fudgy reinterpretation, with cocoa powder in the meringue and bittersweet chocolate in the mousse on top....

Author: Melissa Clark

Candied Kumquats or Meyer Lemons

Author: Cathy Barrow

Forget It Meringue Torte

Heat the oven to 425 degrees. Prepare your meringue. Place it in your oven, turn it off, and head to bed. (Make sure not to peek!) In the morning, you'll have a pavlova. Craig Claiborne and Pierre Franey...

Author: Amanda Hesser

Chocolate Mint Cake

Author: Molly O'Neill

Canned Poached Pears

You will need two pint-size wide-mouth Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com. Avoid table-ripe fruit. Ripe or very ripe fruit may produce...

Author: Amanda Hesser

Flaming Baba au Rhum

While you can flambé pretty much any confection that's soaked in a high-proof spirit, a baba au rhum is one of the booziest options. It's based on an airy but rich yeast dough, which can absorb more liquor...

Author: Melissa Clark

Brioche Bread Pudding

Author: Florence Fabricant

Sacher Torte

Author: Moira Hodgson


This deeply Southern and unapologetically sweet candy recipe came to the Times by way of Julia Reed in an article about making edible holiday gifts. Her friend, Mary Cooper "can do anything: she canes...

Author: Julia Reed

Devil's Food Cake With Black Pepper Buttercream

Like all the best devil's food cakes, this six-layer beauty has a deeply fudgy flavor and a light and feathery texture. In between the tender cake layers, a black pepper and vanilla buttercream creates...

Author: Melissa Clark

Mousse Au Chocolat

Author: Bryan Miller And Pierre Franey

Petit Beurre Cookies

Author: Amanda Hesser

Chocolate Mint Glaze

Author: Molly O'Neill

Granola Bars With Chocolate

Most granola bars are too sweet for my taste, so I wasn't much of a fan until I made these. They're inspired by a recipe from "Good to the Grain," by Kim Boyce, but I've cut down on the honey and added...

Author: Martha Rose Shulman

Peach Cake

Author: Jonathan Reynolds

Martha Washington's Great Cake

Author: Marian Burros

Millionaire's Pie

Author: William Grimes

Pineapple Sponge Torte

Author: Moria Hodgson

Angel's Delight

Author: Molly O'Neill

Cinnamon Sour Cream Cookies

Author: Florence Fabricant

Double Strawberry Cheesecake

This creamy pink dessert breaks out of the usual strawberry cheesecake mold. Instead of two distinct layers (creamy cheesecake on the bottom, bright red berries on top), the berries and cream cheese mixture...

Author: Melissa Clark

Sour Cream Cheesecake With Vanilla Bean

This elegant cheesecake is based on Amanda Hesser's mother's simple recipe. The crust is made of Nabisco chocolate wafers and butter. The bottom layer is a fluffy pool of cream cheese, eggs and sugar....

Author: Amanda Hesser

Strawberries With Coeur a la Creme

Author: Robert Farrar Capon

Baked Strawberry Alaska

Author: Molly O'Neill

Gypsy's Arm Cake

Author: Susan Herrmann Loomis

Cinnamon apple upside down pie

Author: Craig Claiborne And Pierre Franey

Valrhona Chocolate Cake

Author: Bryan Miller

Caramel Rice Flan

In Catalonia, many of the rice dishes are made with short grain rice. The pillowy texture of the short grains reminds me of tapioca, with a grainier bite. Short grain rice is also starchier than long grain,...

Author: Melissa Clark

Makrut Lime Meringue Cakes With Lime Scented Papaya

Meringue has long been a byproduct of other desserts, an economical way to use up leftover egg whites. This recipe comes from Pichet Ong, the former pastry chef at Spice Market. Mr. Ong whipped egg whites...

Author: Amanda Hesser

Edna Lewis's Rhubarb Pie

The chef and cookbook writer Edna Lewis believed that the key to spring cooking was a light hand, and here she goes easy on rhubarb, sweetening it just a little with sugar and nutmeg. This recipe, which...

Author: Molly O'Neill

Walnut Roulade

Author: Barbara Kafka

Strawberry Cream Sponge Roulade

Author: Florence Fabricant

Gratin Of Exotic Fruits

Sliced very thin, the pineapple provides a perfect insulation for the more delicate exotic fruits beneath, as well as giving a flat surface for caramelizing the ginger sugar. The result is a guilt-free...

Author: Molly O'Neill

Savory Buckwheat Beignets

Author: Florence Fabricant

Sweet Tart Pastry

Author: Florence Fabricant

Creme Brulee With Truffles

Author: Jonathan Reynolds

Custardy Rhubarb Pie

Author: David Karp

Mary Encinger's Brownies

Author: Molly O'Neill

Oreo Rum Strawberry Pie

The pie needs to be chilled several hours or overnight before serving.

Author: Gordano Aniscenko

Orange Cake

Author: Moira Hodgson

Marzipan Potatoes

Author: Bryan Miller

Apricot Ginger Ice

Author: Marian Burros

Beet Rum Mousse

Author: Amanda Hesser