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These chocolate, banana, and pecan cookies from Ottolenghi are super rich and fudgy, and are best eaten within a day of being baked, which is not at all a hard...
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The addition of sea salt takes these big, soft, chocolaty, fudgy cookies to another level--any chocolate lover will find these chocolate chip cookies irresistible.
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This time of your when the apples are at their very best, here where I live, I like to make this delicious cheesecake. Who doesn't like cheesecake? With its flavorful...
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With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential — especially when they are served hot from the oven Just like David Leite’s impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center
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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 Ms Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded
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Cream cheese pastry crusts are filled with fresh strawberries and a strawberry gelatin glaze to make cute mini tarts.
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This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These puff pastry pinwheels are filled with bell peppers, salami, cream cheese, and Parmesan and are a great appetizer or party finger food.