Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.
Author: Robert Farrar Capon
Author: Florence Fabricant
Author: Molly O'Neill
Quince is a fruit that grows abundantly throughout the Mediterranean. Though it's too hard and tart to bite into, it has a wonderful perfume. I like to combine it with apples in this simple compote.
Author: Martha Rose Shulman
Author: Nancy Arum
This recipe came to The Times in 1996 from Annie Davis, a United Air Lines flight attendant from Elizabethton, Tenn., who competed in the Appalachian Fair in Tennessee. It is a classic summer pie, but...
Author: Florence Fabricant
This comforting compote should be served warm. If you do want a little indulgence, add a dollop of crème fraîche to each serving.
Author: Martha Rose Shulman
Here is a classic American strawberry pie. The filling is super simple - just strawberries, sugar, a bit of flour and butter - and the crosshatched crust is spectacular. If the thought of weaving together...
Author: The New York Times
Coconut oil should really be called butter, but then we'd confuse it with a skin cream. It is the perfect nondairy fat to use for scones and other baked goods. These have the same rich, flaky texture that...
Author: Martha Rose Shulman
Author: Melissa Clark And Steven Raichlen
Author: Florence Fabricant
Author: Nigella Lawson
Author: Pam Belluck
This dense, moist cake is a great baking project for children. Cooking with kids requires having a lot of tolerance for mess and a willingness to slow down the process.
Author: Trish Hall
Author: Molly O'Neill
Author: Suzanne M. Charle
Author: Elka Gilmore
Author: Julia Reed
Author: Julia Reed
Author: Molly O'Neill
Author: Mark Bittman
Author: Christine Muhlke
For weekend entertaining, planning a menu that can be made in large quantities is essential. A host expecting weekend guests should shop ahead and, well before guests arrive, prepare the recipes that will...
Author: Molly O'Neill
At a few spots in New York, the tartuffo rises to exceptional heights. At Il Mulino in the Village, the kitchen pays attention to the last course and transcends the customarily disappointing Italian dessert...
Author: Jonathan Reynolds
There are many reasons an apple a day may keep the doctor away. Among popular fruits, apples rank second (after cranberries) in antioxidant power, according to the nutritionist Jonny Bowden. They are extremely...
Author: Martha Rose Shulman
Author: Rozanne Gold
Author: Pierre Franey
Author: Moira Hodgson
Author: Nigella Lawson
Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted...
Author: Christine Muhlke
Author: Molly O'Neill
Author: Molly O'Neill
Author: Judith Miller
Here is an easy, citrusy dessert that can be made ahead of time for the most part. Mix lemon and lime zest with eggs, sugar and cream, and then refrigerate for up to two days -- the longer the better....
Author: Nigella Lawson
Author: Molly O'Neill
Author: Molly O'Neill
Author: Florence Fabricant
Author: Florence Fabricant
For a hostess with a houseful of guests, a variety of festive breads, from a peanut butter coffeecake to a yeasted dessert roll studded with cardamom, laced with honey and stuffed with blue cheese, can...
Author: Molly O'Neill
Author: Molly O'Neill
The black-and-white cookie, that frumpy and oversize mainstay of New York City bakeries and delis, has not endured by dint of its taste. Unlike other edible icons, like New York cheesecake or bagels, there...
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Marian Burros
Author: Molly O'Neill
Author: Mimi Sheraton
Author: Molly O'Neill
Author: Barbara Kafka
Author: Barbara Kafka
Author: Marian Burros
You'll find this pan de muerto, or bread of the dead, at the center of the elaborate Day of the Dead altar festooned with sugared skulls, flowers and other mementos of the family's departed.
Author: Rachel Wharton