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Chocolate lovers will love this combination of chocolate and pecans.
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Golden puffed pastries are filled with a feta cheese mixture. These can be made ahead, and popped into the oven after your guests arrive.
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Chicken and spring onions are an exquisite combination in these empanadas, a quick and easy finger food to pack up for lunches or picnics.
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With only five ingredients and the help of a blender, you can have a silky lemon pie on your table in under an hour.
Ingredients: sugar, eggs, lemon juice, butter, pastry
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There's nothing to get between your taste buds and the great taste of strawberry and rhubarb in this pie -- there's only a pie crust, fruit, sugar, tapioca, and a squeeze of lemon.
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Espresso-flavored biscotti are full of fruit, nuts, chocolate chips and spices for a perfect holiday treat.
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This vegan cornbread is made with whole-wheat flour and sweetened with agave syrup.
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This recipe is by Dorie Greenspan and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Honey brings out the floral, aromatic qualities of quince in this fall and winter fruit pie. This recipe also works very well using half apples, half quince.
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A sweet currant and mixed peel filling is baked in puff pastry in these traditional English pastries.
cooking.nytimes.com
Kathy Tsaples, the author of the cookbook “Sweet Greek Life: My Shared Table,” inspired this savory tart The quality of phyllo dough varies hugely from one brand to another It’s particularly important here to get a good-quality phyllo as there is so much of it