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,...
Author: Alex Witchel
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...
Author: Mark Bittman
Author: Marian Burros
Tofu is not solely the stuff of stir-fries. For example, I can almost guarantee you will be impressed by this dessert, a pudding that takes about as much...
Author: Mark Bittman
Author: Moira Hodgson
Made with much less confectioners' sugar than the usual cream cheese frosting, it's sturdy, dependable and not too sweet - just right for a child's birthday...
Author: Melissa Clark
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...
Author: Mark Bittman
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,...
Author: Jeff Gordinier
Strawberries, like asparagus, peaches, corn and a few other joys of summer, are perhaps best enjoyed unadulterated, at least at the beginning of the season,...
Author: Mark Bittman
Just as there will always be a place in the world for an understated but luxurious black dress, there will always be a place for flourless chocolate cake....
Author: Amanda Hesser
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...
Author: The New York Times
Author: Barbara Kafka
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...
Author: Florence Fabricant
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...
Author: Melissa Clark
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...
Author: Julia Moskin
Author: Barbara Kafka
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...
Author: Sam Sifton
Author: Bryan Miller
Author: Moira Hodgson
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...
Author: Melissa Clark
Author: Florence Fabricant
Author: Mark Bittman
Sam Bompas and Harry Parr call what they do "contemporary food design," among other things. Their projects include building painstakingly correct models...
Author: Florence Fabricant
This glaze has just the right amount of orange flavor, so it won't overwhelm even the most delicate desserts. Drizzle it on cakes, tarts or quick breads,...
Author: Mark Bittman
These pine nut butter cookies gain a new dimension simply by toasting the pignoli.
Author: Suzanne Hamlin
Author: Emily Weinstein
Set with gelatin instead of egg yolks, panna cottas are lighter - and easier to prepare - than most puddings. This one owes its richness of flavor to a...
Author: Melissa Clark
This recipe, adapted from "Mastering the Art of French Cooking" by Julia Child, was featured in The New York Times in 1990 in an article on eggs. It is...
Author: Marian Burros
"All candy-making is about preventing crystallization," said Michael Chu, an engineer based in Austin, Tex., who writes about his kitchen experiments online...
Author: Julia Moskin
Author: Barbara Kafka
Author: Melissa Clark
Shimmering, brightly colored gelatin is the chosen medium of Sam Bompas and Harry Parr, who have built painstakingly correct models of London's St. Paul's...
Author: Florence Fabricant
These are the rustic original macarons that begot the smooth-topped, puffed up, ganache-filled, pastel food-colored sandwich confections we know.
Author: Elaine Sciolino
Author: Amanda Hesser
Author: Mark Bittman
Tofu is not solely the stuff of stir-fries. For example, I can almost guarantee you will be impressed by this dessert, a pudding that takes about as much...
Author: Mark Bittman
Author: Elaine Sciolino
Author: Mark Bittman
Author: Dena Kleiman
Author: Melissa Clark
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...
Author: Mark Bittman
Just as there will always be a place in the world for an understated but luxurious black dress, there will always be a place for flourless chocolate cake....
Author: Amanda Hesser
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...
Author: Sam Sifton
This winner of a pudding, made with silken tofu, takes about as much time to make as hot chocolate. And in fact the combination of cinnamon, chile and...
Author: Mark Bittman
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...
Author: Melissa Clark
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...
Author: Florence Fabricant
Author: Emily Weinstein
Author: Alexandra Zissu