Bring a little tang to classic English muffins with this naturally leavened dough, which develops deeper flavor thanks to a…
What makes these cookies truly “perfect” isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill…
This is a great way to use up all the bits: a bag of frozen berries, those oats in the…
This easy pineapple-carrot cake first ran in The New York Times Magazine in the spring of 1972, and it is…
This fresh, no-cook dish makes the most out of tomatoes by grating the flesh, which preserves all of the sweet…
For the creamiest, dreamiest vegan onion dip, use a high-speed blender, if you have one. There is some down time…
Calling for rye flour instead of all-purpose, these chocolate chip cookies are not your ordinary batch. The rye flour lends…
There’s a little black pepper in this cake, which provides just enough heat to enhance the sweetness of the cherries.…
The author Bill Buford spent years in Lyon, France, researching French cuisine for his book “Dirt.” He picked up this…
This easy, sturdy all-butter crust has one unorthodox ingredient in it: baking powder. Cheryl Day of Back in the Day…
These hand-held pies are sold at breakfast time at Back in the Day Bakery in Savannah, Ga., but they are…
This delicious egg custard or creme brulee is a rich indulgent dessert that can be prepared well in advance.You can…