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cooking.nytimes.com
These are the rustic original macarons that begot the smooth-topped, puffed up, ganache-filled, pastel food-colored sandwich confections we know.
Ingredients: sugar, almond flour, egg whites
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cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
I took an old favorite and juiced it up to make it more nutritious. I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy.
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Bartlett pear pie makes a delightful addition to the dessert table during the holiday season and is a great way to incorporate seasonal fruit.
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Garam masala adds an unexpected flavor to these moist muffins full of chocolate-swirled peanut butter chips.
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The usual goodness of chocolate chip cookies but made better by replacing the chips with white chocolate chips and adding chopped pistachios. These make a beautiful presentation.
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Crispy and Chewy, a delightful twist on an American Classic.(And months of experimentation...) Also works very well without ginger.
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Chocolate Zucchini bread with a cinnamon twist.
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This is a great dessert, especially nice for holidays, but it can be served anytime of the year. The resulting pumpkin roll slices will impress your guests.