Here is a can't-fail version of the chef Jean-Georges Vongerichten's warm, soft chocolate cake. He says more than a thousand of these cakes are made in his restaurants every day. The ingredient list is...
Author: Mark Bittman
Here's a treat for the vegans in your life. Adapted from the cookbook "Vegan Cookies Invade Your Cookie Jar," by Isa Chandra Moskowitz and Terry Hope Romero, these cookies, which are chunky with chocolate...
Author: Alex Witchel
This flourless, crustless tart is rich, moist, sweet and and prepared almost entirely on the stovetop (with the exception of a few minutes spent under the broiler to crisp the top). It is the ideal decadent...
Author: Mark Bittman
Tofu is not solely the stuff of stir-fries. For example, I can almost guarantee you will be impressed by this dessert, a pudding that takes about as much time to make as hot chocolate. But there are a...
Author: Mark Bittman
Author: Marian Burros
Author: Moira Hodgson
Made with much less confectioners' sugar than the usual cream cheese frosting, it's sturdy, dependable and not too sweet - just right for a child's birthday party or to ice three-dozen cupcakes for a bake...
Author: Melissa Clark
Cream-cheese frosting has become the go-to topping for red velvet cake. Not only do the colors provide a feast of contrast for the eyes, the creamy richness of the icing perfectly complements the deep...
Author: Florence Fabricant
This recipe is based on a dish from the chef Seamus Mullen of Tertulia in New York. It's inspired by a Catalan honey-and-cheese dessert called mel i mató, with an unexpected sprinkle of pistachios and...
Author: Jeff Gordinier
Just as there will always be a place in the world for an understated but luxurious black dress, there will always be a place for flourless chocolate cake. This recipe from 1969 was one of the first published,...
Author: Amanda Hesser
This glaze has just the right amount of orange flavor, so it won't overwhelm even the most delicate desserts. Drizzle it on cakes, tarts or quick breads, or decrease the orange juice (or other liquids...
Author: Mark Bittman
Author: Mark Bittman
This recipe takes a traditional Passover treat, and gives it a little twist. Here, dried fruit and nuts are chopped in a food processor, flavored with cinnamon and moistened with a bit of pomegranate juice...
Author: Melissa Clark
The East Village Ukrainian restaurant Veselka serves the Sviata Vecheria, a traditional 12-dish dinner that is meatless and dairy-free. It is eaten before Mass on Christmas Eve and is followed, on Christmas...
Author: Julia Moskin
Author: Florence Fabricant
Author: Barbara Kafka
This recipe for the chocolate cookies was sent to The New York Times several years ago by Mari Pfeiffer, a reader in California; it's from the cookbook "Great Cookies," published in 2003 by the author...
Author: The New York Times
This dish is sort of a summery tiramisù. The creamy mascarpone and ladyfinger layers in tiramisù are a natural with strawberries. But the espresso is too overbearing to match well with the sweet fruit....
Author: Melissa Clark
This is a modernized version of a dessert that was popular in Britain during the 1970s, a simple, stylish confection that was a standby of posh dinner parties: caramelized oranges. It was then and remains...
Author: Sam Sifton
"All candy-making is about preventing crystallization," said Michael Chu, an engineer based in Austin, Tex., who writes about his kitchen experiments online at Cooking for Engineers. Mr. Chu's chocolate...
Author: Julia Moskin
Author: Emily Weinstein
Strawberries, like asparagus, peaches, corn and a few other joys of summer, are perhaps best enjoyed unadulterated, at least at the beginning of the season, when the thrill of their newness is fresh. Later...
Author: Mark Bittman
Author: Barbara Kafka
This recipe, adapted from "Mastering the Art of French Cooking" by Julia Child, was featured in The New York Times in 1990 in an article on eggs. It is for a cooked meringue that can be used with chocolate...
Author: Marian Burros
Author: Bryan Miller
These pine nut butter cookies gain a new dimension simply by toasting the pignoli.
Author: Suzanne Hamlin
Author: Moira Hodgson
Author: Barbara Kafka
Author: Alexandra Zissu
Sam Bompas and Harry Parr call what they do "contemporary food design," among other things. Their projects include building painstakingly correct models of St. Paul's Cathedral in London and a Madrid airport...
Author: Florence Fabricant
Author: Mark Bittman
Tofu is not solely the stuff of stir-fries. For example, I can almost guarantee you will be impressed by this dessert, a pudding that takes about as much time to make as hot chocolate. But there are a...
Author: Mark Bittman
Author: Amanda Hesser
Author: Melissa Clark
Author: Mark Bittman
Author: Gloria Smith
Shimmering, brightly colored gelatin is the chosen medium of Sam Bompas and Harry Parr, who have built painstakingly correct models of London's St. Paul's Cathedral and Millennium Bridge, and a Madrid...
Author: Florence Fabricant
These are the rustic original macarons that begot the smooth-topped, puffed up, ganache-filled, pastel food-colored sandwich confections we know.
Author: Elaine Sciolino
Author: Elaine Sciolino
Author: Melissa Clark
Author: Dena Kleiman
Author: Dorie Greenspan
This flourless, crustless tart is rich, moist, sweet and and prepared almost entirely on the stovetop (with the exception of a few minutes spent under the broiler to crisp the top). It is the ideal decadent...
Author: Mark Bittman
This dish is sort of a summery tiramisù. The creamy mascarpone and ladyfinger layers in tiramisù are a natural with strawberries. But the espresso is too overbearing to match well with the sweet fruit....
Author: Melissa Clark
Just as there will always be a place in the world for an understated but luxurious black dress, there will always be a place for flourless chocolate cake. This recipe from 1969 was one of the first published,...
Author: Amanda Hesser
Author: Emily Weinstein
This is a modernized version of a dessert that was popular in Britain during the 1970s, a simple, stylish confection that was a standby of posh dinner parties: caramelized oranges. It was then and remains...
Author: Sam Sifton
This winner of a pudding, made with silken tofu, takes about as much time to make as hot chocolate. And in fact the combination of cinnamon, chile and chocolate recalls Mexican hot chocolate. Use the highest...
Author: Mark Bittman
Cream-cheese frosting has become the go-to topping for red velvet cake. Not only do the colors provide a feast of contrast for the eyes, the creamy richness of the icing perfectly complements the deep...
Author: Florence Fabricant