Dark and intense in flavor, yet with a light and custardy texture, a chocolate soufflé is an eternal showstopper of a dessert. To get that intense chocolate...
Author: Melissa Clark
This recipe came to The Times in 2003 from Rebecca Charles of Pearl Oyster Bar, an outpost for Maine coastal cooking on Cornelia Street in Greenwich Village....
Author: Matt Lee And Ted Lee
Gloria Zimmerman picks well-ripened sour cherries from the cherry tree in a friend's yard each summer, pits them and freezes them. Although this tart can...
Author: Jacques Pepin
This strawberry streusel cake is the perfect end to a summer meal. But here's the interesting thing: Eat it slightly warm and it's dessert; let it get...
Author: Nigella Lawson
Author: Mark Bittman
Choose ripe but firm pears for this delightful fruit tart. They are poached in a vanilla-scented syrup until just tender, then drained overnight; so plan...
Author: Martha Rose Shulman
Author: Nancy Harmon Jenkins
Author: Florence Fabricant
Author: Joan Nathan
Author: Marian Burros
Author: Molly O'Neill
Author: Marian Burros
Author: Barbara Kafka
Author: Melissa Clark
The year: 1983. The place: Williamsburg, Va., where representatives from across the globe - and "some of the biggest and brightest names on the American...
Author: Maida Heatter
Author: Bryan Miller
Author: Pete Wells
Author: Craig Claiborne And Pierre Franey
Author: Julie Sahni
Author: Julia Reed
Author: Karen Baar
Author: Fran R. Schumer
Author: Molly O'Neill
This patriotic dessert was created by Ms. Dupree, the prolific author of Southern cookbooks, in celebration of the Statue of Liberty's 100th birthday,...
Author: Nancy Harmon Jenkins
Author: Marian Burros
This is an easy, impressive dessert that will take about 20 minutes to assemble and will make your kitchen smell heavenly. The recipe, adapted from "Inspired...
Author: Florence Fabricant
Author: Molly O'Neill
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Karen Baar
Author: Marian Burros
For individual madeleines, follow the batter recipe below. To bake, brush a madeleine pan with melted butter, and fill the molds 3/4 full. Bake at 350...
Author: Henry Alford
This winter dessert is adapted from a recipe from the French chef Olympe Versini's cookbook, "Olympe." The creamy custard that naps the fruit is made with...
Author: Martha Rose Shulman
Author: Julia Reed
Author: Mark Bittman
Author: Kay Rentschler
I worked with many different combinations of flours before settling on this one. I love the flavor of the oat flour, but it is so fine that when I tried...
Author: Martha Rose Shulman
Author: Regina Schrambling
Author: Moira Hodgson
Author: Molly O'Neill
Author: Craig Claiborne
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Amanda Hesser
Author: Christine Muhlke
Author: Regina Schrambling
Author: Bryan Miller
Author: Bryan Miller