Here is a chocolate ice cream topping that has a texture nearly identical to that of the commercial product Magic Shell (which also contains coconut oil), but with a far richer, more fudgy flavor.
Author: Melissa Clark
Author: Amanda Hesser
The charred, sugary rosemary is both rough and refined, making these oranges a gratifying end to a grilled meal.
Author: Oliver Schwaner-Albright
Author: Alice Hart
Author: Mark Bittman
Author: Molly O'Neill
Author: Molly O'Neill
Author: Marian Burros
Author: Elaine Louie
Author: Joan Nathan
Author: Mark Bittman
Author: Julia Moskin And Kim Severson
Author: Barbara Kafka
Author: Craig Seligman
Author: Linda West Eckhardt
Author: Marian Burros
This is a melange of quickly grilled fruit, brushed with a ginger sauce that itself takes about five minutes to put together. The sauce is a simple sugar syrup -- half sugar, half water, boiled together...
Author: Mark Bittman
Author: Marian Burros
Author: Florence Fabricant
Author: Craig Seligman
Author: Jonathan Reynolds
Author: Jacques Pepin
Sometimes the idea is not to be original or creative in the kitchen, but merely to be expedient and to satisfy. The fresh produce of summer makes this easier. Here, peaches and blackberries - the freshest...
Author: Florence Fabricant
Author: Mark Bittman
Author: Moira Hodgson
Author: Mark Bittman
Author: Marian Burros
Author: Moira Hodgson
Author: Barbara Kafka
Author: Christine Muhlke
Macerated desserts are simply fruit steeped in a flavored sugar syrup, wine, liquor, vinegar or citrus juice, usually for a couple of hours or overnight. During the process, the fruit becomes slightly...
Author: Karen Baar
Author: Barbara Kafka
Soufflé omelets are quick desserts that sound a lot more difficult to make than they actually are. The sauce for these is adapted from an apricot filling for crepes in Sherry Yard's book "Desserts by...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: The New York Times
Author: Marian Burros
Author: Alison Leigh Cowan
Author: Molly O'Neill
Author: Moira Hodgson
Author: Mark Bittman
Author: Ken Hom
In today's locavore, organic-minded, food-crazed culture, we get so wrapped up in the idea of seasonal fruits and vegetables that it can be easy to forget another important, deep vein of seasonal foodstuff...
Author: Melissa Clark
Author: Marian Burros
There's little more simple, or delightful, than whipped cream. This version makes it extra special, infusing the cream with a vanilla bean to elevate its flavor. But you can steep the cream for less than...
Author: Jonathan Reynolds
Author: Moira Hodgson
Author: Melissa Clark
Author: Amanda Hesser
Author: Craig Seligman
These sweet little numbers came to The Times in 2006 courtesy of the pastry chef Nicole Kaplan, who was then at Eleven Madison Park, and the reporter Christine Muhlke, who wrote about them for the Sunday...
Author: Christine Muhlke
Author: Craig Claiborne