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These fruity pies are the perfect dessert when you're stuck between summer and fall.
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A crumble made with a cinnamon-flavored rolled oats topping, apples, peaches, plums, and strawberries is an easy summer dessert.
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cooking.nytimes.com
Alex Witchel brought this recipe to The Times in 2008 Bigos is the sauerkraut stew that many consider the national dish of Poland The author Louis Begley calls it Polish choucroute
cooking.nytimes.com
Here is the the beauty of wassail: more than just another nice-tasting drink, it’s part of a long (if largely forgotten) tradition of celebrating the life that winter can seem determined to snuff out It’s a fragrant, warming concoction mixed in bulk (this recipe makes 12 servings) and set out for sharing, all but demanding that you call in a crowd There’s really no such thing as wassail for one
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Deep, rich chocolate brownies with chocolate chips get extra flavor from black coffee for a delicious Kosher treat for Passover.
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Delicious deep fried corn dogs made with bun-length hot dogs will take your tastebuds on a trip to the county fair.
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For me, a chocolate cake is the basic unit of celebration The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.
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Not a traditional coffee cake, but a nice layer cake that's flavored with coffee. There's a light, fluffy coffee frosting too. Make one for the coffee lover in your life.
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Bananas and blueberries provide the only sugar in this muffin recipe.
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Buttermilk gives this recipe for a moist pound cake a nice bit of tanginess to complement the lemon extract.