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
Author: Moira Hodgson
Author: Marian Burros
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
Author: Florence Fabricant
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
Author: Barbara Kafka
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
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
Author: Emily Weinstein
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
These pine nut butter cookies gain a new dimension simply by toasting the pignoli.
Author: Suzanne Hamlin
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
Author: Bryan Miller
Author: Moira Hodgson
Author: Barbara Kafka
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: Alexandra Zissu
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 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
Author: Emily Weinstein