Of all the D.I.Y. projects I've contemplated, nothing could be more apropos than making my own Easter chicks. The recipe for homemade marshmallows has...
Author: Melissa Clark
Author: Molly O'Neill
Author: Amanda Hesser
Author: Molly O'Neill
Author: Florence Fabricant
Author: The New York Times
Most pavlovas are white and fluffy nests filled with whipped cream and fruit. This is a dark and fudgy reinterpretation, with cocoa powder in the meringue...
Author: Melissa Clark
This creme brulee is much easier to make than most, and because it is poured over the top of the pineapple, it is more forgiving.
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Florence Fabricant
Lucas Schoorman, a Chelsea art dealer and hobbyist baker, introduced this elegant lemon tart to the Times in 2004. It's a showstopper dessert featuring...
Author: Jonathan Reynolds
Author: Barbara Kafka
This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch....
Author: Nigella Lawson
Author: Cathy Barrow
Author: Florence Fabricant
Author: Julia Reed
This creamy pink dessert breaks out of the usual strawberry cheesecake mold. Instead of two distinct layers (creamy cheesecake on the bottom, bright red...
Author: Melissa Clark
Like all the best devil's food cakes, this six-layer beauty has a deeply fudgy flavor and a light and feathery texture. In between the tender cake layers,...
Author: Melissa Clark
This recipe appeared in an article in The Times by Jane Nickerson. Updated canning instructions were added by Eugenia Bone. You will need two pint-size...
Author: The New York Times
In Catalonia, many of the rice dishes are made with short grain rice. The pillowy texture of the short grains reminds me of tapioca, with a grainier bite....
Author: Melissa Clark
While you can flambé pretty much any confection that's soaked in a high-proof spirit, a baba au rhum is one of the booziest options. It's based on an...
Author: Melissa Clark
The chef and cookbook writer Edna Lewis believed that the key to spring cooking was a light hand, and here she goes easy on rhubarb, sweetening it just...
Author: Molly O'Neill
Author: Barbara Kafka
Author: Julia Reed