The most common mistakes made by home bakers, professionals say, have to do with the care and handling of one ingredient: butter. Creaming butter correctly,...
Author: Julia Moskin
Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust. This recipe adds extra notes of flavor to the mix: the compelling...
Author: Melissa Clark
When the chef Danielle Oron was growing up in the New Jersey suburbs, she knew that her Israeli family's habits of dousing vanilla ice cream with tahini...
Author: Julia Moskin
The easy-to-handle dough in this basic sugar cookie is perfect for rolling and cutting. It holds its shape well during baking, tastes great, and the flavor...
Author: Susan Spungen
Dense and rich with the flavor of toasted pecans and dark chocolate, these cookies evoke brownies or fudge. They are made with egg whites for leavening...
Author: Kim Severson
Inspired by a series of brushstroke paintings by Ellsworth Kelly, these sugar cookies are meant to be lined up in a tight grid, painted with bold red stripes...
Author: Susan Spungen
For Philippe Massoud, the Lebanese-American chef at Ilili in New York, sesame desserts are the taste of childhood. In this easy recipe, he adds tahini...
Author: Julia Moskin
These vegan and gluten-free brownies, as conjured up by Julie Piatt of "The Plantpower Way," a cookbook and vegan lifestyle guide, will enthrall even the...
Author: The New York Times
These cookies are less sweet and chewier than many traditional nut macaroons. The recipe is from Eileen Dangoor Khalastchy, an 86-year-old cook and baker...
Author: Joan Nathan
This recipe is adapted from a 1981 Mimi Sheraton recipe for Murbeteig, a pie and sugar-cookie dough from Germany. This buttery cookie isn't too sweet,...
Author: Sara Bonisteel
The easy-to-handle dough in this basic sugar cookie is perfect for rolling and cutting. It holds its shape well during baking, tastes great, and the flavor...
Author: Susan Spungen