Food

Desserts

In Sunshine, Lemons and Sea Salt, Donna celebrates modern coastal cooking with recipes straight from her home kitchen.

Julius Roberts' divine rhubarb tartlets are made with a from-scratch custard. Feel free to get creative with different fruits!

This tiramisu is probably unlike anything you've tried before — instead of coffee, the lady fingers are dipped in a tasty yuzu mixture.

Writer and video host Vaughn Vreeland has curated a cookbook featuring 100 of The New York Times’ most-loved cookie recipes.

These Homemade Pocky from The New York Times' cookie cookbook are great to do with children or break out at a party.

This version of the iconic blossom cookie are top-tier. Serve them at your next gathering or store a batch in the freezer for a sweet fix!

A chewy chocolate-forward cookie that takes you on a textural journey, from its crispy edges to velvety soft interior.

Influenced by Middle Eastern and Indian flavours like peppery cardamom, these cookies from The New York Times cookbook are fabulous.

Sweeten Valentine’s Day with an irresistible cookie, a ganache-filled tart or a decadent brownie, all made for sharing with your loved ones.

The best treats for the holiday season.

Salted caramel is the perfect addition to these no-bake bars from Kelly Mansell of St. John’s, N.L.’s Rocket Bakery & Fresh Food.

Tom Moore, the co-founding chef of Victoria's Crust Bakery, shares his recipe for cinnamon-spiced speculoos topped with jam.

Katie Robinson of Edmonton’s Duchess Bake Shop shares her favourite holiday treat made with crystallized ginger.

This treat by Samin Nosrat is spongy on the inside with mashed ripe bananas, and crispy on the outside from its cinnamon-sugar crust.

Southern Italian-inspired restaurant group Terroni shares the recipe for their traditional cannoli stuffed with sweetened ricotta.