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
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
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
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
Author: Mark Bittman
Author: Joan Nathan
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
Author: Regina Schrambling
Author: Pete Wells
Author: Florence Fabricant
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
Author: Marian Burros
Author: Bryan Miller
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
Author: Melissa Clark
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Karen Baar
Author: Nancy Harmon Jenkins
Author: Marian Burros
Author: Barbara Kafka
Author: Florence Fabricant
Author: Julie Sahni
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
Author: Molly O'Neill
Author: Julia Reed
Author: Molly O'Neill
Author: Mark Bittman
Author: Molly O'Neill
Author: Kay Rentschler
Author: Julia Reed
Author: Molly O'Neill
Author: Fran R. Schumer
Author: Molly O'Neill
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
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: Amanda Hesser
Author: Bryan Miller
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
Author: Karen Baar
Author: Craig Claiborne
Author: Marian Burros
Author: Marian Burros
Author: Moira Hodgson
Author: Marian Burros
Author: Jean F. Tibbetts
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
One of my all-time favorite pies, this one is sweet with spices but not very sugary. Because of the small amount of molasses, this is darker than classic pumpkin pie. Make it with fresh roasted pumpkin...
Author: Martha Rose Shulman
Author: Molly O'Neill