Dessert
East 62nd Street Lemon Cake
The zest of two whole lemons goes into this cake batter, giving it a real punch of citrus flavor, accented by the drippy lemon glaze that gets drizzled overtop.
Herb-Infused Lemon-Strawberry Loaf
Fresh herbs—like rosemary, thyme, or fresh bay leaves—infuse this buttery cake with a floral flavor that beautifully complements the strawberry and lemon.
Springtime Is the Right Time to Cook with Pine
The flavor you associate with Christmas tastes even more delicate in spring.
Ruth Reichl's Favorite Recipes from the Gourmet Years
These are the recipes she cooks again and again.
How to Make and Shape Our Glazed Cinnamon-Cardamom Buns
Our homage to the cinnamon rolls of Paris's Circus Bakery is one of the most ridiculously delicious things you'll ever make. But to get them picture-perfect, you'll need to nail the rolling, twisting, and shaping. This photo tutorial should help.
An Italian Easter Feast
Celebrate the season with our best Italian-inspired spring holiday recipes.
5 Reasons You Need a Cake Knife
Sure, you could use your chef's knife. But a cake knife can do the job so much better.
Apple and Calvados Tart
This is a dessert you'll make over and over in the fall when interesting apples fill the farmers’ market; but the Calvados sauce ensures it even makes out-of-season apples sing.
Bourbon Sugar and Pretzel Truffles
We can think of lots of uses for the bourbon sugar that coats these pretzel-studded bites: use it to top crème brûlée, stir it into your afternoon tea, or sprinkle it over berries and serve with whipped cream for an easy dessert.
Five Ways the Freezer Makes Cooking Easier
Sure, the freezer is a perfect preservation tool (where else will blueberries last for months?). But it's also the tool you need to get the thinnest slices of pork and the fastest, flakiest pies.
This Incredible Stuffed Cookie Only Works if You Freeze It
The secret cream cheese filling makes it worth the extra step.
How Freezing Your Butter Makes Every Pastry Better
Step aside, rough puff: our grated butter dough creates insanely flaky layers with none of the folding.
What to Cook This Weekend: February 22–24
Chicken and bacon choucroute. A feta-topped navy bean and escarole stew. And a stunning citrus tart.
Taste Test: Chocolate Sandwich Cookies
We tasted 10 different brands to find out if Oreos really are the best.
Hazelnut Granola and Chia Pudding Bowls
This honey-sweetened granola and rooibos-tea chia pudding are both worth making on their own, but combined with yogurt and a swirl of jam, they become a breakfast you’ll want to repeat.
Full Moon Chocolate Zucchini Cake
The zucchini makes the cake super moist but doesn’t affect the overall chocolaty goodness.
41 Super Bowl Dessert Recipes
Victory is sweet. Celebrate with some of our favorite treats for Game Day.
41 Chocolate Valentine's Day Desserts
The way to anyone's heart: chocolate.
The Instant Hot Chocolate That's Actually Good for You
It's like a warm hug from your (hippie) grandma.
Raspberry Rugelach
Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.