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cooking.nytimes.com
This dish from Yotam Ottolenghi, a chef and an author of "Jerusalem," the beloved Middle Eastern cookbook, takes inspiration from a city where fig trees grow in abundance Roasted sweet potatoes, along with wedges of fresh figs, are piled onto a plate, drizzled with a green onion-chile sauce and a balsamic reduction then dotted with generous pats of goat cheese Do plan ahead, as this recipe does require a bit of preparation, but it's easy work that's more than worth it.
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This glaze tops our Ginger Pumpkin Bread.
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Angel food cake is rolled up around a homemade cranberry filling in this light-tasting holiday dessert.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The beloved coffee-infused tiramisu torte is a pretty addition to a dessert table.
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The cinnamon-brown sugar-pecan topping makes this banana cake a crowd pleaser.
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If you want sugar cookies that melt in your mouth, this is the recipe for you.
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In the story of Hanukkah, a lamp containing a tiny amount of oil burned, miraculously, for eight days. But these doughnuts perfectly crisped in oil and coated in sugar won't last long at all.
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I found this to be the best sugar cookie recipe for cutouts! very good flavor even without the frosting.