cooking.nytimes.com
This classic carrot cake recipe is not overly spiced, and it has texture from the grated carrots, shredded coconut, chopped nuts and raisins If your dried fruit feels dry, plump it either by steaming the fruit for a couple of minutes; pouring boiling water over the fruit then draining it; or even just running it under hot tap water Pat the fruit dry before using it
over 6 years ago
nytimes.com
A menu of gravlax, roasted peppers with lemon ricotta, osso buco and poached pears fit for an evening that unfolds at leisurely pace and ends late.
over 6 years ago
nytimes.com
Baklava and mille-feuille come together in this chewy, buttery, sweet and creamy morsel.
about 6 years ago
nytimes.com
Crisp to the bite, tender to the chew, corn sablés are shortbread at its finest.
over 4 years ago
nytimes.com
This simple and bold cake brought me back to my senses after I was robbed in Lisbon. It’s proof that chocolate has the power to heal.
over 4 years ago
nytimes.com
For months, I’ve wanted to spend time with the central character of the Armand Gamache series. Since I can’t, I made these cookies for him instead.
over 3 years ago
nytimes.com
In France, savory cakes salés are served as a light nibble before dinner. They’re remarkably versatile and come together in a snap.
over 3 years ago
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Every part of this simple galette has its charms The crust is easy to pull together and since it’s rolled out flat — no crimping or fluting — it’s doable even if you’re not a pie-hand The topping is thin slices of sweet potato and apple brushed with maple syrup
over 2 years ago
cooking.nytimes.com
These scones, created by Joanne Chang for her Flour Bakery & Cafe in Boston, are
studded with fresh blueberries, sweetened with maple syrup and made with a blend
of whole-wheat and all-purpose flours — but don’t think of them as health food
They’ve also got crème fraîche and plenty of butter They’re…
over 2 years ago
cooking.nytimes.com
This recipe is by Dorie Greenspan and takes 10 minutes plus cooling. Tell us
what you think of it at The New York Times - Dining - Food.
over 2 years ago
cooking.nytimes.com
In her book, “Poilâne, The Secrets of the World-Famous Bread Bakery,” Apollonia
Poilâne, who heads the legendary Parisian boulangerie, describes the sweets in
her shop as pâtisseries boulangères, bread-bakers’ pastries, which are typically
less sweet, less fussy and less fussed over These corn short…
over 2 years ago
cooking.nytimes.com
Here’s a recipe from France, where savory loaf cakes are often served with
drinks before dinner This one started with bits of goat cheese and snips of
dried figs, and then moved closer and closer to the Mediterranean It’s got
fruity olive oil, a handful of parsley (for brightness), a little rosemary…
over 2 years ago
cooking.nytimes.com
The first time I made this lemon concoction, I called it “goop,” and still
haven’t found a better name My inspiration was an offbeat lemon jam I’d had in a
Paris bistro The jam, which I think was served with mackerel, was thick,
velvety, salty, tangy, only a bit sweet and made with salt-cured preser…
about 2 years ago
cooking.nytimes.com
The spices in this cake from “Live Life Deliciously” by Tara Bench (Shadow
Mountain, 2020) are, indeed, those you’d use if you were mulling cider or wine
They’re the flavors of fall and winter, and especially of the holidays; that
their aromas linger in the kitchen is a bonus They’re warm and hearty…
about 2 years ago
