Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will...
Author: Florence Fabricant
The maple flavor shines through without being overpowering in this recipe, adapted from the Samuel Sewall Inn, in Brookline, Mass. It's more of a traditional scone, not cakey and soft, but crumbly and...
Author: Susan Guerrero
You can use this foolproof classic batter recipe to create a base for sweet or savoury pancakes
Author: Mary Cadogan
This recipe came to The Times by way of Marian Burros in a 1985 article about the famous muffins served at the Ritz-Carlton hotel in Boston. The hotel has been serving blueberry muffins since it opened...
Author: Marian Burros
Author: Craig Claiborne
Porridge eaters in the house? Use up cold porridge leftovers to make this easy porridge bread. Enjoy with butter and marmalade or with soup and sandwiches
Author: Diana Henry
The popover is a culinary marvel, a loose batter that, with the aid of a hot oven, expands like a golden cumulus cloud, producing a crisp, hollow pastry with a soft, eggy interior. While the mixture is...
Author: Amanda Hesser
Author: Joanna Pruess
This isn't the dense scallion pancake you see served in Chinese restaurants, which is made with what amounts to bread dough. But this recipe is inspired by that pancake. Made with a simplified, scallion-laden...
Author: Mark Bittman
Author: Florence Fabricant
Author: Joanna Pruess
Author: Craig Claiborne And Pierre Franey
These moist muffins are reminiscent of pumpkin molasses bread, but they aren't as sweet (though you can add more sugar or molasses if you want them to be sweeter)
Author: Martha Rose Shulman
Make the most of oats, a cupboard staple, with this moreish cheese and spring onion soda bread. Enjoy with soups, salads or simply slathered in butter
Author: Benjamina Ebuehi
Author: Molly O'Neill
This festive bread can be made ahead and frozen and makes a lovely treat for breakfast on Christmas morning
Author: Good Food team
Author: Jhumpa Lahiri
The secret to perfect hash browns, the chef Peter Davis of Henrietta's Table in Cambridge, Massachusetts, told The Times in 2010, is to take a few moments at night to clarify the butter you will use to...
Author: Sam Sifton
Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger...
Author: Joan Nathan
Author: Molly O'Neill
Author: Glenn Collins
Use Italian soft cheese in the batter of these American-style thick pancakes served with brunch-friendly bacon
Author: Merrilees Parker
Author: Marian Burros
Brother Rick Curry shared this Holy Week recipe with The New York Times in 1994. These feathery sconelike biscuits are named for Spy Wednesday -- the day the soldiers spied on Christ.
Author: Florence Fabricant
These moist muffins are reminiscent of pumpkin molasses bread, but they aren't as sweet (though you can add more sugar or molasses if you want them to be sweeter)
Author: Martha Rose Shulman
A simple recipe for the best way to cook tender, creamy stone-ground or hominy grits from a Southern cook who knows good grits.
Author: Mandy Rivers | South Your Mouth
This recipe came to The Times by way of Marian Burros in a 1985 article about the famous muffins served at the Ritz-Carlton hotel in Boston. The hotel has been serving blueberry muffins since it opened...
Author: Marian Burros
Author: Joanna Pruess
Porridge eaters in the house? Use up cold porridge leftovers to make this easy porridge bread. Enjoy with butter and marmalade or with soup and sandwiches
Author: Diana Henry
You can use this foolproof classic batter recipe to create a base for sweet or savoury pancakes
Author: Mary Cadogan
Author: Florence Fabricant
The maple flavor shines through without being overpowering in this recipe, adapted from the Samuel Sewall Inn, in Brookline, Mass. It's more of a traditional scone, not cakey and soft, but crumbly and...
Author: Susan Guerrero