When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good pies. I usually manage around one pie crust annually,...
Author: Mark Bittman
This is a snap to make: you do no more than heat some milk with a vanilla pod, if you have one, and then beat the milk into some eggs and sugar. I don't split the pod, much as I love the sight of those...
Author: Nigella Lawson
This absurdly easy recipe came to The Times from Colin Alevras, then the chef at the Tasting Room in New York, which, until it closed in 2008, offered Rice Krispies treats every day, and made more for...
Author: Julia Moskin
Author: Moira Hodgson
Forget egg yolks and water baths. This is a simple and superb rice pudding that uses only milk, sugar, cream, rice, salt and your choice of flavorings: rum, almond extract, vanilla, orange zest, cardamom,...
Author: Melissa Clark
Author: Craig Claiborne And Pierre Franey
This banana bread from Mark Bittman's "How to Cook Everything" is really something special. One-fourth of the flour is whole wheat, which contributes a kind of depth you'd miss if it weren't there. There...
Author: Mark Bittman
This beautiful, aromatic autumn dessert can be prepared several hours in advance, then re-warmed to serve. Feel free to use any variety of pear, and serve with vanilla ice cream, if desired.
Author: David Tanis
Author: Molly O'Neill
Author: Florence Fabricant
The flavor of cloves infuses these pears and their tawny syrup during their long stay in the oven. Two hours is a long time, but it's worth it: the pears are transformed, and the syrup, which is not very...
Author: Martha Rose Shulman
Rice pudding is a common sight on buffets in Indian restaurants. If you're looking for something sweet to wrap up your Indian meal at home, this could be the answer. This particular rice pudding is popular...
Author: John Willoughby
Though there is nothing wrong with a bakery cake - all those gorgeous piped roses! - there is really nothing better than a homemade cake. Homemade cakes say, "It is perfectly fine to stuff into my smallish...
Author: Jennifer Steinhauer
Author: Florence Fabricant
Author: Moira Hodgson
This is a very simple, but quite wonderful dessert, best made with sweet, ripe, fragrant berries, which complements the tannins of red wine. Let the strawberries macerate in wine for up to 1 hour, but...
Author: David Tanis
Author: Mark Bittman
Author: Jennifer Steinhauer
Lately I've been thinking about desserts and all the after-dinner delights that my gluten-intolerant friends are missing. Pies, for instance: I have yet to come up with a gluten-free pie crust that I like....
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Florence Fabricant
Author: Leslie Land
Author: Linda West Eckhardt
Luscious Brazilian-style fudge balls coated thickly with chocolate sprinkles get an upgrade in this marvelous recipe from Melissa Clark that brings salted licorice into the mix to create something that...
Author: Melissa Clark
Author: Julia Moskin
Author: Sarah Belk
Author: Mark Bittman
Author: Jane E. Brody
Author: Florence Fabricant
Author: Jonathan Reynolds
With a shortbread base, these pretty cookies are akin to a linzer but a whole lot easier to make-- people will think you've gone through a lot more fuss than you actually have. Use a thick, quality jam...
Author: The New York Times
Author: Molly O'Neill
Author: Jacques Pepin
Author: Florence Fabricant
Author: William Grimes
Author: Mark Bittman
Author: Molly O'Neill
There is something about the fragrant astringency of passion fruit, which when mixed with the bland, soft thickness of whipped heavy cream, makes one feel about as near to sensation heaven as it's possible...
Author: Nigella Lawson
Roosamanna is a soft pink fluff made by furiously whipping cranberry juice and farina with sugar, which transforms the mixture into an Adrià-worthy foam.
Author: Julia Moskin
Author: Moira Hodgson
For me, a dinner party is a chance to try all those recipes that serve as bedside reading. For dessert, I dug around my cookbook collection and decided on a Moroccan rice pudding (or roz bil hleeb) from...
Author: Amanda Hesser
Author: Karen Baar
Author: Moira Hodgson
Author: Jacques Pepin
Author: Nigella Lawson
Author: Jacques Pepin
This dish is inspired by a classic Thai sweet made with sticky rice. The red Bhutanese rice has a very nice chewy texture, and the pudding has a light purple-red hue.
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey