이 아이디어와 더 많은 아이디어를 탐색하세요!

관련 주제 탐색하기

베리 플랑

베리 플랑

Shashuka. Recommended to me by someone.

Shakshuka, a Traditional Baked Egg Dish

Shashuka. Recommended to me by someone.

NYT Cooking: You can use any stone fruit or berries you like; just adjust the amount of sugar and lemon juice to get a mixture that’s sweet but not cloying, and with enough acidity to taste a bit sharp. (Many plums and berries won’t need any lemon juice.)<br/><br/>You can make it in a baking dish, as I do, a pie plate or even a cast-iron skillet. In any case, the result%2...

NYT Cooking: You can use any stone fruit or berries you like; just adjust the amount of sugar and lemon juice to get a mixture that’s sweet but not cloying, and with enough acidity to taste a bit sharp. (Many plums and berries won’t need any lemon juice.)<br/><br/>You can make it in a baking dish, as I do, a pie plate or even a cast-iron skillet. In any case, the result%2...

Caramelized pineapple with a         honey-orange glaze makes for a quick and         elegant weeknight dessert.

Roasted Pineapple with Honey and Pistachios

Caramelized pineapple with a honey-orange glaze makes for a quick and elegant weeknight dessert.

Remember the buttery-topped, purple syrup-slicked pie from our Pie Issue earlier this month? We have the recipe.

That Photogenic Blueberry Pie

Remember the buttery-topped, purple syrup-slicked pie from our Pie Issue earlier this month? We have the recipe.

NYT Cooking: This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you’re left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do need both light and dark corn syrup for this -- using only one or the other will change the pie’s flavor. (Don't let making your...

Bourbon Pecan Pie

NYT Cooking: This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you’re left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do need both light and dark corn syrup for this -- using only one or the other will change the pie’s flavor. (Don't let making your...

NYT Cooking: Craig Claiborne brought this version of the classic dessert to The Times in September 1963, and it quickly became one of the paper's most requested recipes. It makes an excellent backdrop for almost any ripe and sweet fruit. Feel free to play around with flavorings like vanilla, and spices like cinnamon or crystallized ginger.

Deluxe Cheesecake

NYT Cooking: Craig Claiborne brought this version of the classic dessert to The Times in September 1963, and it quickly became one of the paper's most requested recipes. It makes an excellent backdrop for almost any ripe and sweet fruit. Feel free to play around with flavorings like vanilla, and spices like cinnamon or crystallized ginger.

Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson It adds a complex brininess to what can be an overly sweet citrus custard In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake

Lemon Angel Food Cake With Preserved Lemon Curd

Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson It adds a complex brininess to what can be an overly sweet citrus custard In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake

This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt’s Bottega restaurant in Birmingham, Ala. (Photo: Andrew Scrivani for The New York Times)

This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt’s Bottega restaurant in Birmingham, Ala. (Photo: Andrew Scrivani for The New York Times)

Andrew Zimmern's recipe is inspired by an extraordinary coconut pie - simple and delicious - the he tried outside of Charleston, South Carolina.

Coconut Custard Pie

Andrew Zimmern's recipe is inspired by an extraordinary coconut pie - simple and delicious - the he tried outside of Charleston, South Carolina.

Pinterest
검색