This recipe comes to us from Jonathan Waxman, a recent Top Chef Masters contestant and chef-owner of Barbuto in New York City. My pastry chef Heather Miller is a quiet genius. She has twin boys under ...

This raspberry thumbprint cookie recipe from cookbook author Claire Saffitz is loosely based on ricciarelli, an almond cookie native to Siena, Italy. It results in tender, macaron-like bites that are ...

Mix the flour, sugar, and lemon peel, in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps ...

Remove the dough from the freezer and place the rolled block of chilled butter in the centre of the rectangle. Fold the top third over the butter then the bottom third up over the top. Roll out into a ...

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1 cup butter, softened 2/3 cup sugar ½ teaspoon almond extract 2 cups all-purpose flour ½ cup seedless raspberry jam ½ cup confectioners' sugar ¾ teaspoon almond extract 1 teaspoon milk Cook's notes: ...

Meet crostata: pie’s low-maintenance younger sister, who’s every bit as worthy of your attention. In this version, a tender almond filling and a buttery crust — both quickly blended in the food ...

Roasted orange chicken, shrimp tempura and crunchy quinoa salad round out the weekend cooking wish list. By Mia Leimkuhler Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews. Is ...

The raspberry mixture needs to be prepared and chilled for at least 1 hour before assembling the parfaits. Refrigerate the assembled parfaits for up to 3 days; the nuts will lose some of their crunch.