Dessert
3854 recipes found
Fresh Figs And Pears With Rosemary Syrup
Figs Cooked In Merlot
Fig Tart With Honey-Vanilla Ice Cream
Cooked fresh figs
The preparation may be done several hours in advance, then completed at the last minute.
Bischofsbrot (Bishop's bread)
Hazelnut Cake (Nussshaumtorte)
Roasted Figs With St. AndrÉ And Thyme
Tarte Tatin
Mary Perpich's Apple Strudel
Austrian Plum Toasts (Zwetschkenpofesen)
Sweet-Potato-Custard Pie in Orange Crust
This recipe came to The Times in 1995 in a column about the novelist and farmer Dori Sanders, who cooked it for Thanksgiving on her farm in Flibert, S.C.. It is, some say, quite the best thing to do with a sweet potato. "People tell their life stories through food," Ms. Sanders said. "They talk about how they did it then, how they do it now. The way they talk tells you who they are."
Viennese Crescents
The following recipe came from the original edition of ''The New York Times Cook Book'' and was published on Dec. 18, 1955, when Nika Hazelton, the food writer, said it was the greatest cookie recipe ever devised.
Mystery Cake
This is an easy spice cake from "The Joy of Cooking" made moist and delicious by using a stealthy ingredient: a can of condensed tomato soup. Make it and see if your guests can guess the secret.
Raspberry Rose Granita
Tangerine Sorbet
Tangerines, clementines, and mandarins are interchangeable for this light, refreshing sorbet.
Rhubarb Sorbet
Blend your own Rhubarb sorbet. It has the slight astringency of rhubarb and a delicate pink hue. A little Meyer lemon juice seems to bring it all together.
Cream of Raspberries And Yogurt
Strawberries With Sweet Crust
Raspberry Rose Sorbet
This heavenly sorbet is spiked with a very small amount of rose water, which you can find in Middle Eastern markets. I prefer to strain out the raspberry seeds before freezing.
Cooked Grapes With Cream
Blueberries au Citron
Puffy Corn Pancake With Blackberry Sauce
This pancake is similar to a recipe that ran in The Times in 1966 called David Eyre’s pancake, named for a man whose fame seems to rest mainly on this tasty invention. Here, in addition to the corn kernels I wanted to use up, I stirred in some cornmeal to highlight the corn factor. Because cornmeal can make things heavy and I feared the pancake might become too dense, I increased the number of eggs in the batter to help it rise and puff. I mixed in a little black pepper to contrast with the sweetness of the corn, and then simmered together a speedy blackberry syrup to drizzle on top. The recipe is versatile enough to make over and over, and I’m sure it will take me through the end of corn season.
Coconut Custard