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• Cooking With Dexter: Orange Genius

  A very young sous-chef puts a new spin on sorbet. Read More... Posted Jan 03 2009, 08:26 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Desserts, Citrus Fruits, Sorbet, Wells, Dexter, Tangerines

• Food: The Way We Eat: Tough Cookie

  Jean Scardina’s Christmas baking marathon — 500 dozen and counting. Read More... Posted Dec 19 2008, 09:18 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Desserts, Cookies, Christmas, Gingerbread

• Recipe Redux: 1879: Peppermints

  Why make peppermints when you can buy them? Because, as with freshly squeezed lemonade, the flavor is much more vibrant when homemade. Read More... Posted Dec 05 2008, 02:52 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Desserts, Candy, Pudding

• Recipes for Health: Sweet Potato Soufflé

  A soufflé that is not too sweet to serve as a starter at your Thanksgiving table, but that also makes an impressive dessert. Read More... Posted Nov 21 2008, 11:17 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Desserts, Diet and Nutrition, Sweet Potatoes

• 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 Brownie Battle

  In Berlin, a chocolaty bar that divides and unites. Read More... Posted Oct 31 2008, 12:49 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Bakeries and Baked Products, Desserts, Berlin (Germany), Americans Abroad

• The Minimalist: Couscous Shows Its Sweet Side

  This dessert is loosely based on the Moroccan seffa, essentially sweetened couscous sprinkled with rosewater. Read More... Posted Oct 10 2008, 01:12 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Grain, Milk, Desserts, Flour, Couscous

• The Way We Eat: 10-5-08: Fry, Baby

  Doughnuts will never be good for you, so just get over it. Read More... Posted Oct 03 2008, 02:15 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Food, Bakeries and Baked Products, Desserts, Pastries, Doughnuts

• 2008: Tomato-Preserve Ice Cream

  By Maria Hines, the chef and owner of Tilth in Seattle. Read More... Posted Aug 22 2008, 04:06 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Desserts, Tomatoes, Ice Cream

• A Good Appetite: An Apricot in Hand, an Overflowing Bowl

  A bake-free apricot recipe that cashes in on the current abundance of this sweet seasonal treat. Read More... Posted Aug 05 2008, 08:56 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Desserts, Apricots

• Food: The Way We Eat: Fuzzy Logic

  The ideal apricot experience requires concentration. Read More... Posted Aug 01 2008, 11:39 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Fruit, Desserts, Apricots

• The Minimalist: Summer Cheesecake, Without the Stove

  The annual search for ways to use blueberries when they’re abundant led to this simple, no-bake dessert. Read More... Posted Jul 22 2008, 07:59 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Desserts, Cheesecake, Blueberries

• Food: Recipe Redux: 1980: Raspberry Flummery

  A recipe for a delicate fruit stew, which ran in The Times in 1980, came from Nancy and Robert Charles, a Connecticut couple. Read More... Posted Jul 18 2008, 06:17 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Food, Desserts, Raspberries

• Fried Milk: A Crunchy, Ooze-Filled Delicacy

  Fried milk is a centuries-old street food with variations throughout the world and, increasingly, on local menus. Read More... Posted Jul 08 2008, 07:30 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Milk, Desserts, Spices

• Perfection? Hint: It’s Warm and Has a Secret

  The recipe for the consummate chocolate chip cookie builds on decades of acquired knowledge, experience and secrets. Read More... Posted Jul 08 2008, 07:19 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Bakeries and Baked Products, Desserts, Cookies, Chocolate