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Dense and rich with the flavor of toasted pecans and dark chocolate, these cookies evoke brownies or fudge They are made with egg whites for leavening and contain no flour, so they are a great gluten-free alternative The batter comes together fast, although it will seem like the egg whites can’t possibly provide enough moisture
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Recipe By: Grace Parisi
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cooking.nytimes.com
Tyler Kord, the chef-owner of the No 7 Sub shops in New York, has made the submarine a thing of juiciness, beauty and exoticism “I like soft bread and fancy ingredients inside,” said Mr
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From the kitchen of Cara at Cara's Cravings (http://www.carascravings.com/).
cooking.nytimes.com
This recipe by Edna Lewis, which was featured in a Times article about her in 2009, is an easy one, a classic light cake that is delicious topped with fruit, glazed with lemony sugar, turned into a summer parfait, or eaten all by itself Be careful not to overbeat the egg whites, and bake it until it springs back to the touch.
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"My great-grandmother won so many blue ribbons with this cake," Katie Lee says. "I love to serve it with peaches, because the cake sops up the juices so nicely."
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The fronts of these twee tarts are tiny blank canvases. Try decorating them in a way that hints at whats inside, using the same colors and flavors as the filling. If youd like, make the tarts more healthful by filling them with low-sugar fruit
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The traditional angel food cake with a new twist - cherries!
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These sweet, airy cookies are way easier to make than you might imagine!
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