Author: Moira Hodgson
Author: Florence Fabricant
Gingersnaps have long been the workhorse of our family Christmas cookie plate. Oh, sure, there were dalliances with other cookies, trends that came and went. We endured the rum-ball phase, and experiments...
Author: Anne Severson
Author: Jacques Pepin
Author: Moira Hodgson
Author: Craig Claiborne
Author: Moira Hodgson
Author: Suzanne Hamlin
Author: Leslie Land
Author: Marian Burros
Author: Julia Moskin
Customarily in Italy you will find peaches steeped in red wine (to which a little sugar has often been added) and chilled. I love this, but prefer it made with Muscat wine, not least because red wine makes...
Author: Nigella Lawson
You don't need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer. Luckily, there are many worthy and refreshing things to do with...
Author: Mark Bittman
Author: Melissa Clark
Author: Nancy Harmon Jenkins
This makes a large batch of dough. Divide it in half and use both halves, or freeze one portion to use another time.
Author: Emily Weinstein
Author: Karen Baar
This luxurious raspberry dessert is quite easy to make - you simply fold fresh raspberry syrup into a glossy stiff meringue and garnish with fresh berries. Though it is frozen, it is lighter and airier...
Author: David Tanis
Author: Florence Fabricant
Tartine au sucre is an exquisitely simple rustic Québécois dessert consisting of thick slices of white bread topped with maple sugar and heavy cream.
Author: Florence Fabricant
Author: Dena Kleiman
Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking...
Author: The New York Times
Author: Trish Hall
Author: Joan Nathan