More ideas from B.
NYT Cooking: Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name. The cake is built for comfort and durability – make it on Thursday or Friday and have it all weekend. And if it stales, toast it; the heat will intensify the lemon and spice deliciously. The cake is easy to make (no machines need...

NYT Cooking: Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name. The cake is built for comfort and durability – make it on Thursday or Friday and have it all weekend.

NYT Cooking: They may seem like an unlikely duo, but pasta and parsnips work really well together, with the parsnips becoming almost like a sweet and soft extension of the pasta. And they’re another vehicle for the creamy, bacon-rich sauce. You can roast the parsnips several hours ahead (they’ll be fine at room temperature). But the rest of the dish is best made just before serving...

They may seem like an unlikely duo, but pasta and parsnips work really well together, with the parsnips becoming almost like a sweet and soft extension of the p

NYT Cooking: The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World’s Best Chocolate Cake." It could actually be called lots of things: “world’s easiest cake,” possibly, requ...

NYT Cooking: The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar

NYT Cooking: This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.

This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure.