This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates'...
Author: Marian Burros
Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer. Don't overmix the ingredients, and make sure...
Author: Julia Moskin
This gingerbread, from the chefs Edna Lewis and Scott Peacock, is just wonderful: a little spicy, a little sweet, very simple to make, and absolutely delicious....
Author: Kim Severson
I came across the idea of making a caramel citrus syrup in Deborah Madison's "Seasonal Fruit Desserts." I suggest serving this with biscotti so you can...
Author: Martha Rose Shulman
Author: Nigella Lawson
Author: Moira Hodgson
Rhubarb is often paired with strawberries, but in this cobbler it courts a new dance partner, the raspberry. If rhubarb is young and fresh, you can trim...
Author: Melissa Clark
Author: Florence Fabricant
Author: Barbara Kafka
The juicier the peaches, the better this luscious summer dessert will be. Handle the dough lightly and make sure not to overbake it. Assemble the whole...
Author: Melissa Clark
Author: Molly O'Neill
Author: Marialisa Calta
Author: Jonathan Reynolds
I make a peach-butterscotch sauce that I dreamed up to impress my children, whose love for me, though unwavering, I am nonetheless constantly trying to...
Author: Celia Barbour
A buttery chocolate crust and a rum-scented, banana-imbued butterscotch blondie form two distinct layers that harmonize with every bite. The contrast between...
Author: Melissa Clark
Author: Florence Fabricant
Contests pitting the baking ability of potential first ladies against each other began in 1992 when Hillary Rodham Clinton got everyone shaking and baking...
Author: Marian Burros
A good lemon dessert is a foolproof crowd-pleaser, and this delightfully easy sour cream poundcake is no exception. The inside of the cake is sweet and...
Author: Molly O'Neill
Author: Molly O'Neill
I made this crumble because I had some less-than-delicious raspberries on hand - when you bake them in a crumble, the flavors deepen. Most of the sweetness...
Author: Martha Rose Shulman
Author: Alex Witchel
Author: Florence Fabricant
Author: Moira Hodgson
Author: Moira Hodgson
Author: Molly O'Neill
This recipe is adapted from Cranberry Island Kitchen in Portland, Me., which specializes in buttermilk-batter cakes. The bakers there make cakes in the...
Author: Julia Moskin
Author: Mark Bittman
Author: Molly O'Neill
This pancake is similar to a recipe that ran in The Times in 1966 called David Eyre's pancake, named for a man whose fame seems to rest mainly on this...
Author: Melissa Clark
Author: Frank Bruni
Author: Amanda Hesser
Author: Moira Hodgson
Author: Molly O'Neill
Author: Moira Hodgson
Author: Molly O'Neill
This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates'...
Author: Marian Burros
Author: Moira Hodgson
Author: Barbara Kafka
Author: Florence Fabricant
Author: Marian Burros
Author: Rozanne Gold
Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer. Don't overmix the ingredients, and make sure...
Author: Julia Moskin
A buttery chocolate crust and a rum-scented, banana-imbued butterscotch blondie form two distinct layers that harmonize with every bite. The contrast between...
Author: Melissa Clark
The juicier the peaches, the better this luscious summer dessert will be. Handle the dough lightly and make sure not to overbake it. Assemble the whole...
Author: Melissa Clark
Author: Molly O'Neill
This recipe is adapted from Cranberry Island Kitchen in Portland, Me., which specializes in buttermilk-batter cakes. The bakers there make cakes in the...
Author: Julia Moskin
Author: Florence Fabricant