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• $25 and Under: Tea, Uptown or Down

  Afternoon tea need not be an upturned-pinkies-and-starched-napkins affair. Read More... Posted Nov 11 2008, 03:46 PM by NYT > Dining & Wine Filed under: Restaurants, Bakeries and Baked Products, Desserts, Tea

• 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

• Food Stuff: For When a Cone Is Just Not Cool Enough

  Pecan pies from Oko frozen yogurt stores and a new line of sophisticated ice cream cakes from Il Laboratorio del Gelato. Read More... Posted Oct 28 2008, 05:08 PM by NYT > Dining & Wine Filed under: Desserts, Dairy Products, Yogurt, Pies

• 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

• Food Stuff: Coconut Carrots and Fruits, via Belgium

  They look like little marzipan fruits and vegetables, but their key ingredient is coconut, not ground almonds. Made in Belgium by Cocomas, they are clever, sweet and rich, and a nice treat to serve on a cookie tray or alongside a dish of sorbet. A package... Posted Sep 09 2008, 09:28 PM by NYT > Dining & Wine Filed under: Desserts, Coconuts

• Consumed: Sweet Revenge

  The benefits of having a clearly defined rival. Read More... Posted Sep 06 2008, 07:57 PM by NYT > Dining & Wine Filed under: Desserts, Pinkberry, Frozen Yogurt, Ice Cream, Red Mango

• Restaurants: A Playroom in the Dining Room

  Just four months old, the new restaurant Elizabeth has already changed plenty, and it still doesn’t seem entirely sure of what it wants to be. Read More... Posted Sep 02 2008, 09:36 PM by NYT > Dining & Wine Filed under: Reviews, Restaurants, Desserts, SoHo (NYC), Cotton Candy

• 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

• Letters: Shaking Off the Calories (1 letter)

  To the Editor:. Read More... Posted Aug 12 2008, 08:35 PM by NYT > Dining & Wine Filed under: Desserts, 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 Stuff: Sprightly New Sweets in Tasty Morsel Size

  I do not prefer fudge the size of a brownie or chocolate truffles like golf balls, so three new candies appeal to me. Read More... Posted Jul 22 2008, 07:55 PM by NYT > Dining & Wine Filed under: Desserts, Chocolate, Truffles, Candies