When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good pies. I usually manage around one pie crust annually,...
Author: Mark Bittman
This is a snap to make: you do no more than heat some milk with a vanilla pod, if you have one, and then beat the milk into some eggs and sugar. I don't split the pod, much as I love the sight of those...
Author: Nigella Lawson
Author: Moira Hodgson
This absurdly easy recipe came to The Times from Colin Alevras, then the chef at the Tasting Room in New York, which, until it closed in 2008, offered Rice Krispies treats every day, and made more for...
Author: Julia Moskin
Author: Moira Hodgson
This beautiful, aromatic autumn dessert can be prepared several hours in advance, then re-warmed to serve. Feel free to use any variety of pear, and serve with vanilla ice cream, if desired.
Author: David Tanis
Author: Craig Claiborne And Pierre Franey
This banana bread from Mark Bittman's "How to Cook Everything" is really something special. One-fourth of the flour is whole wheat, which contributes a kind of depth you'd miss if it weren't there. There...
Author: Mark Bittman
Author: Florence Fabricant
Rice pudding is a common sight on buffets in Indian restaurants. If you're looking for something sweet to wrap up your Indian meal at home, this could be the answer. This particular rice pudding is popular...
Author: John Willoughby
This is a very simple, but quite wonderful dessert, best made with sweet, ripe, fragrant berries, which complements the tannins of red wine. Let the strawberries macerate in wine for up to 1 hour, but...
Author: David Tanis
Author: Leslie Land
Lately I've been thinking about desserts and all the after-dinner delights that my gluten-intolerant friends are missing. Pies, for instance: I have yet to come up with a gluten-free pie crust that I like....
Author: Martha Rose Shulman
Author: Jennifer Steinhauer
Author: Mark Bittman
Author: Mark Bittman
Author: Jacques Pepin
Author: Mark Bittman
Author: Jonathan Reynolds
Author: Florence Fabricant
Luscious Brazilian-style fudge balls coated thickly with chocolate sprinkles get an upgrade in this marvelous recipe from Melissa Clark that brings salted licorice into the mix to create something that...
Author: Melissa Clark
Author: Molly O'Neill
Author: Jacques Pepin
Author: Sarah Belk
Author: William Grimes
Author: Molly O'Neill
For me, a dinner party is a chance to try all those recipes that serve as bedside reading. For dessert, I dug around my cookbook collection and decided on a Moroccan rice pudding (or roz bil hleeb) from...
Author: Amanda Hesser
Author: Moira Hodgson
With a shortbread base, these pretty cookies are akin to a linzer but a whole lot easier to make-- people will think you've gone through a lot more fuss than you actually have. Use a thick, quality jam...
Author: The New York Times
There is something about the fragrant astringency of passion fruit, which when mixed with the bland, soft thickness of whipped heavy cream, makes one feel about as near to sensation heaven as it's possible...
Author: Nigella Lawson
Author: Moira Hodgson
Author: Moira Hodgson
Author: Jacques Pepin
This dish is inspired by a classic Thai sweet made with sticky rice. The red Bhutanese rice has a very nice chewy texture, and the pudding has a light purple-red hue.
Author: Martha Rose Shulman
Author: Karen Baar
Author: Craig Claiborne And Pierre Franey
Author: Jacques Pepin
Gingersnaps have long been the workhorse of our family Christmas cookie plate. Oh, sure, there were dalliances with other cookies, trends that came and went. We endured the rum-ball phase, and experiments...
Author: Anne Severson
Author: Moira Hodgson
Author: Julia Moskin
Author: Suzanne Hamlin
Author: Melissa Clark
You don't need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer. Luckily, there are many worthy and refreshing things to do with...
Author: Mark Bittman
This makes a large batch of dough. Divide it in half and use both halves, or freeze one portion to use another time.
Author: Emily Weinstein
Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking...
Author: The New York Times
Author: Joan Nathan
Author: Trish Hall