Triple Chocolate Mouse Cake - One of the most decadent chocolate cakes ever, with three layers of divine chocolate!
NYT Cooking: Five simple ingredients – cream, vanilla, salt, eggs and sugar – make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours ... #Creme_Brulee
This chocolate cake recipe is adapted from “The Silver Palate Cookbook,” written by Sheila Lukins and Julee Rosso, who through their store in Manhattan, the Silver Palate, introduced bisteeya and poppy-seed dressing to the Upper West Side
NYT Cooking: Early American colonists may not have eaten Cheddar at the first Thanksgiving, but they certainly began to make it in the traditional English manner soon thereafter. At some point the colonies were actually exporting domestic cheese to the mo
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. (Melina Hammer for The New York Times)
14 Tips Making New York Pizza Crust: This is a great, sweet New York-style pizza dough that has a perfect chew. It can be cooked in a high temp brick oven or in a low temp home oven and turn out beautifully either way.
Pistachio-Lemon Bars NYT Cooking: These delightful and easy lemon bars have everything the traditional ones do – tang, sweetness and a buttery base – plus the added benefit of pistachios folded into the filling and the crust.
Fresh Apple Pie, so easy and so so good! I make this with honeycrisp and the flavor is amazing! The apples turn out so perfect!
NYT Cooking: This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and avail...
This reciped is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. (Photo: Grant Cornett for The New York Times)