Vodka is essential to the texture of the crust and imparts no flavor - do not substitute. This dough, which was developed by a test-kitchen team led by...
Author: The New York Times
This dense, moist cake is a great baking project for children. Cooking with kids requires having a lot of tolerance for mess and a willingness to slow...
Author: Trish Hall
Author: Florence Fabricant
Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving...
Author: Robert Farrar Capon
Author: Mark Bittman
Author: Molly O'Neill
For weekend entertaining, planning a menu that can be made in large quantities is essential. A host expecting weekend guests should shop ahead and, well...
Author: Molly O'Neill
Author: Julia Reed
This recipe came to The Times in 1996 from Annie Davis, a United Air Lines flight attendant from Elizabethton, Tenn., who competed in the Appalachian Fair...
Author: Florence Fabricant
Author: Marian Burros
Author: Molly O'Neill
It looks alarming when you make it -- it's hard to believe that sprinkling sugar and cocoa on top of a cake batter and then pouring hot water over it will...
Author: Nigella Lawson
Author: Florence Fabricant
Coconut oil should really be called butter, but then we'd confuse it with a skin cream. It is the perfect nondairy fat to use for scones and other baked...
Author: Martha Rose Shulman
Quince is a fruit that grows abundantly throughout the Mediterranean. Though it's too hard and tart to bite into, it has a wonderful perfume. I like to...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Marian Burros
Author: Patricia Brooks
Author: Julia Reed
Author: Florence Fabricant
Author: Pam Belluck
Here is a classic American strawberry pie. The filling is super simple - just strawberries, sugar, a bit of flour and butter - and the crosshatched crust...
Author: The New York Times
Author: Amy M. Spindler
Author: Hilary De Vries
Author: Julia Reed
Author: Suzanne M. Charle
Author: Mimi Sheraton
Author: Pierre Franey
This comforting compote should be served warm. If you do want a little indulgence, add a dollop of crème fraîche to each serving.
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Molly O'Neill
Author: Marian Burros
Here is an easy, citrusy dessert that can be made ahead of time for the most part. Mix lemon and lime zest with eggs, sugar and cream, and then refrigerate...
Author: Nigella Lawson
Author: Christine Muhlke
There are many reasons an apple a day may keep the doctor away. Among popular fruits, apples rank second (after cranberries) in antioxidant power, according...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Nancy Arum
Chilled dough for a 10-inch flan ring, as above, baked as described for lemon meringue tart
Author: Mimi Sheraton
Author: Molly O'Neill
Author: Molly O'Neill
Author: Nigella Lawson
Author: Molly O'Neill
Author: Craig Claiborne
Author: Sam Sifton
Author: Florence Fabricant
Author: Nigella Lawson
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
Author: Molly O'Neill