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• Food Stuff: Visions of Sugarplums to Go With Port

  A dense, sweet and earthy sugarplum-walnut log is a fine foil for Stilton and a glass of port. Read More... Posted Dec 23 2008, 02:15 PM by NYT > Dining & Wine Filed under: Desserts, Cakes

• Food Stuff: From Italy, Rum Cakes Personal or Party Size

  Bindi, a dessert company in Milan with a plant in Totowa, N.J., has introduced a panettone for a party, dolled up with a vanilla-cream filling. Read More... Posted Dec 16 2008, 05:04 PM by NYT > Dining & Wine Filed under: Desserts, Cakes, Christmas, Agata & Valentina, Bindi

• The Oven Is Booked. Dessert’s in the Freezer.

  At Thanksgiving, when the amount of cooking to be done can overwhelm both human and oven capacity, some desserts can be made ahead of time. Read More... Posted Nov 11 2008, 03:27 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Bakeries and Baked Products, Desserts, Cakes, Pastries, Thanksgiving Day

• Food: The Way We Eat: The Drench Connection

  From Macedonia to France, syrup-soaked semolina cakes share a rich tradition. Read More... Posted Jun 06 2008, 01:17 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, France, Desserts, Cakes, Greece, Macedonia, Hawaii

• Feed Me: Nothing Says Summer Like Icing

  Celebrating the season with a good old-fashioned cake. Read More... Posted May 27 2008, 09:03 PM by NYT > Dining & Wine Filed under: Bakeries and Baked Products, Desserts, Cakes, Junior's, Magnolia Bakery

• Food: Eat, Memory: Eau God

  An essence with the power to condemn and transcend. Read More... Posted Apr 05 2008, 07:27 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Food, Travel and Vacations, Bakeries and Baked Products, Desserts, Cakes, Spices, Morocco, Dating (Social)