Dessert
3901 recipes found
Pecan Tart
Yellow Lemon Cake
Baked Apples With Calvados
Pears Baked in Grappa
Apple Upside Down Cake
Rhode Island Shortcakes With Fresh Raspberries
Rhode Island Shortcakes
Claudia Roden’s Orange and Almond Cake
Moira Hodgson rooted this classic out of Claudia Roden’s terrific cookbook, “Everything Tastes Better Outdoors,” and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs – and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.
Hazelnut Cookies
Biba Caggiano's Semifreddo di Nocciole Al Cioccolato
Peaches and Blackberries in Brandied Blackberry Sauce
Sometimes the idea is not to be original or creative in the kitchen, but merely to be expedient and to satisfy. The fresh produce of summer makes this easier. Here, peaches and blackberries – the freshest to be found – soak in an easy, no-cook brandy sauce until you’re ready to eat them. Top with creme fraiche, or not. Either way, the “black honey of summer,” as Mary Oliver wrote, is yours.
Lemon Meringue Pie
This adaptation of Alice Waters’s lemon meringue pie, which came to the Times in a 1987, takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can’t find Meyer lemons, which aren’t as tangy as regular lemons, and have a spicy, floral note, regular supermarket lemons will make a worthy substitute. This recipe makes an elegant pie with a restrained ratio of lemon curd to meringue, but if you want more of a showstopper — the towering kind you might find in a diner or at a church picnic, for instance — you can double the filling as some of our readers do, and as we did for the photograph above. (Although you certainly could, we did not double the meringue. If you don't, save the leftover egg whites for another use.)
Mele Alla Crema (Baked Apples With Cream)
Apricot Tart
Port-Glazed Plum Tart
Cobbler, Rhubarb-Strawberry
Burnt-Sugar Ice Cream With Butterscotch Sauce
Dessert Pancake With Fresh Strawberries
Classic Pralines
Creole Pralines
Strawberry Shortcake
There's a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This strawberry shortcake is so simple that you can make it within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit.
Marian Burros' Strawberry Rhubarb Pie
Chocolate Mousse Pie
