NYT Cooking: Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant

Pasta With Lemon, Herbs and Ricotta Salata

Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001 It's easy yet elegant; perfect for a impromptu weeknight dinner party If you can get your hands on a Meyer lemon, do so an

NYT Cooking: It is hard to believe in this day and age – when salted caramel ice cream is almost as ubiquitous as vanilla – that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with…

Chocolate Caramel Tart

NYT Cooking: This recipe for Chocolate Caramel Tart, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very tr.

NYT Cooking: Danish Rice Pudding With Fresh Cherries.  Pierre Franey. Sounds fabulous, if a bit fiddly.  Served layered with pudding, cherries, and sauce.

Danish Rice Pudding With Fresh Cherries

This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.

NYT Cooking: This elegant cheesecake is based on Amanda Hesser's mother's simple recipe. The crust is made of Nabisco chocolate wafers and butter. The bottom layer is a fluffy pool of cream cheese, eggs and sugar. The top is a thin layer of sour cream and sugar. Her recipe called for vanilla extract, but this one uses the seeds of one whole vanilla bean, which has a way of ...

Sour Cream Cheesecake With Vanilla Bean

NYT Cooking: Crust is made of Nabisco chocolate wafers, bottom a fluffy pool of cream cheese, eggs, sugar, top is a thin layer of sour cream and sugar. Use 2 teaspoons of vanilla extract in place of the vanilla bean.

Evelyn Sharpe's French Chocolate Cake by Amanda Hesser

Evelyn Sharpe's French Chocolate Cake

NYT Cooking: “A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straigh...

Chocolate Dump-It Cake

NYT Cooking: “A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake.

The year’s most loved recipes, from chocolate dump-it cake to roasted chicken Provençal.

The Most Popular Recipes of 2015

couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake.\ Best Cake for you

NYT Cooking: This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.

Straight-Up Rhubarb Pie

This rhubarb pie contains no dists The crust is made with shortening (Butter is fine if you want a French tart, but it& not American pie unless it& made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.

A Meyer lemon contains about four times the sugar of a regular lemon, but it can be used almost interchangeably with the traditional varieties, adding a rounder edge to both sweet and savory dishes. And you can use the whole thing – from pulp to peel. This gorgeous tart is the ideal way to showcase its seductive fragrance and flavor. (Regular lemons will work well in this recipe too, but you'll likely want to add a bit more sugar.) (Photo: Craig Lee for The New York Times)

Cooking with the New York Times

NYT Cooking: The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins there, eager cooks sigh with relief.

Amanda Hesser on the launch of Food52's new app.

Laced with caramelized red onion and creamy goat cheese, this smoky and savory zucchini frittata is perfect for breakfast, brunch, or dinner!

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