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This is an easy one-pan meal of bone-in chicken breasts with cubed potatoes prepared on the stovetop.
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This moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.
cooking.nytimes.com
This gorgeous tart is adapted from "Sweeter Off the Vine," by Yossy Arefi, a cookbook of fruit desserts for every season It's an ideal vehicle for the ripest strawberries at the height of the season, a dessert that makes more of a splash than just serving berries and cream but still has that simple charm The only tricky part is the crust, which could crack as you transfer it to a serving board
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This summer-friendly cake uses fresh peaches and plums for tart, sweet flavor--a perfect dessert to pair with a scoop of vanilla ice cream.
cooking.nytimes.com
This recipe is by Enid Nemy and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cakey cream scones flavored with lime zest and dried pineapple.
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Almonds, chocolate chips, and cacao powder are folded into gluten-free banana muffins that are a satisfying addition to a weekend breakfast.
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These carrot cake muffins are extra special thanks to chocolate chips added to the batter.
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Shawn McClain got the recipe for these crisp, spicy cookies from pastry chef Elissa Narrow.
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These cocoa and milk chocolate brownies have a cream cheese and peanut butter swirl!
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These chewy, blue ribbon winners are sure to impress!
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Decadent chocolate brownies get a boost of healthy, whole-grain nutrition from oats, and their fat content is cut by substituting vegetable oil and applesauce for other fats.