Avocado-Mint Dip

By Melissa Clark

This luscious dip has a velvety smooth texture and a fresh herbal bite. You can substitute any other herbs for the mint; cilantro makes it somewhat guacamole-like, while chives add their allium sweetness, and basil is sharp and bright. Serve with crudités or heap on toasted bread to make crostini.

10 min

NYT Cooking

Mushroom Mille-Feuille With Tomato Coulis

By Mark Bittman

Rich Torrisi developed this intense and terrific recipe for the menu at Dirty French, one of a number of chic restaurants in downtown Manhattan that he runs with Mario Carbone It is on one hand a simple dish: thin-sliced mushrooms layered with butter and salt, then pressed and chilled until they resemble the French dessert known as mille-feuille, or "thousand leaves." Sautéing a slice of the resulting loaf in a hot pan, and then pairing it with a lovely coulis of fresh tomatoes and herbs That elevates it to the divine.

780 min

NYT Cooking

Double Chocolate Cookies

By Rick Martinez

Few pleasures rival that of biting into a homemade cookie, especially when it's imbued with double layers of chocolate delight. These Double Chocolate Cookies tantalize with their luxurious blend of coarsely chopped bittersweet chocolate and a touch of Dutch-processed cocoa, promising a sophisticated depth of cacao flavor. The real magic begins with browning unsalted butter, imparting a nutty undertone that complements the dark brown sugar's molasses richness. Each cookie, crowned with a chunk of chocolate, unfolds craggy, molten puddles that are nothing short of mesmerizing. With a texture that strikes the perfect balance between chewy and soft, these cookies invite a moment of indulgence that's best shared. Baking them is an exercise in precision and patience; letting the dough rest allows the flavors to develop fully while flattening them post-bake intensifies their fudgy allure. Share these cookies with fellow chocolate lovers or savor them slowly with a glass of milk for a truly satisfying treat.

Bon Appétit

Marble Cake

By Genevieve Ko

Buttery and not too sweet, this pound cake has a fine, tender crumb that’s lovely with tea, coffee and on its own Because chocolate tends to be the flavor that dominates marble cake, this version includes potent almond extract in the vanilla swirl and delicate orange blossom water in the cocoa batter, so the two tastes balance and complement each other The cake develops even deeper flavors over time and keeps well at room temperature in an airtight container

180 min

NYT Cooking

Apple Crisp

By Genevieve Ko

4

This warm dessert can quickly satisfy sweet tooth cravings, especially if you forgo peeling the apples, which adds a nice chewiness to the crunchy toasted topping and juicy, saucy apples Choose a variety of apples, then adjust the amounts of sugar and lemon juice to strike the right tangy balance for the filling Or customize your crisp by using your favorite spices and nuts

75 min

NYT Cooking

Reverse-Seared Steak

By Steven Raichlen

Reverse-searing is a grilling technique for steak that ensures a dark, sizzling crust and a rosy center that is perfectly cooked to your desired degree of doneness This brilliant grilling method combines the low and slow cooking of traditional barbecue with the high heat charring practiced at steakhouses Though it works well with any thick steak, from picanha to porterhouse, this recipe calls for a cut of steak popularized in Santa Maria, Calif., and is today known and loved across the U.S

55 min

NYT Cooking

Bourbon-Braised Beef

By Vallery Lomas

Bourbon adds a wonderful complexity to budget-friendly boneless beef chuck in this warmly comforting dish Caramelized tomato paste, maple syrup, thyme and bay leaves provide balance while still highlighting the savory notes Soy sauce does double duty, adding both salt and flavor

NYT Cooking

Ultimate Tuna Melt

By Zaynab Issa

Go for the Kewpie here (you won't regret it).

15 min

Bon Appétit

Gochujang Caramel Cookies

By Eric Kim

4

Gochujang, the fermented Korean chile paste, offers intrigue in this otherwise classic chewy sugar cookie A gentle amount of ground cinnamon lends snickerdoodle vibes, and the dough is raked through with ripples of clay-red gochujang “caramel,” in which brown sugar and butter mellow the chile’s heat Mixing this dough by hand is highly recommended for the most defined crinkles and the chewiest texture.

45 min

NYT Cooking

Chocolate Irish Cream Cake

By Yossy Arefi

In this rich but balanced dessert, two layers of moist and soft chocolate cake are sandwiched together with a ribbon of rich, creamy dark chocolate ganache infused with Irish cream, then frosted with a light, fluffy Irish cream buttercream This cake keeps well at room temperature for a few days, so feel free to make it in advance of your next celebration It’s worth noting that the Irish cream liqueur does not get cooked, so it will retain its alcohol content.

180 min

NYT Cooking

Bougatsa

By foodandwine

5

This recipe for bougatsa, a dessert of creamy custard, flaky phyllo, saffron, and rosewater, comes from chef Nasim Alikhani.

Food & Wine

Hot Chocolate Cookies

By Joe Sevier

A swirl of marshmallow fluff melts into the tops of these hot chocolate cookies while a pinch of cinnamon imparts the taste of a wintry mug of warm Nesquik.

Bon Appétit

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