One winter, around the time I was tinkering again with recipes for fragrant fir needles, I received a gift of beautifully ...

Making festive cookies for the holidays doesn’t have to mean owning six types of sprinkles or having three different sugars on hand. In fact, some of my holiday favorites have shockingly few ...

Melissa Gorga isn’t letting Teresa Giudice spoil the sweet taste of her recent Sprinkle by MG cookie company launch. During an exclusive interview with Page Six’s “Virtual Reali-Tea,” the ...

Explore the new year goodies and offerings from the hotel’s eShop at https:l/bit.lylprosperity-blooms. Pan Pacific Singapore ...

Some of our Italian food favorites didn't actually originate in Italy at all. These dishes all have U.S. roots beneath their ...

Even if you aren’t religious, anyone is willing to believe that the baby Jesus would have wanted more tamales and more ...

The heat of a Sicilian summer brings with it an enduring pastry tradition: granita e brioscia. More than breakfast, it’s a ritual. Pieces of the sweet bread – starting with the tuppo on top, ...

As trade routes expanded, the concept of cookies spread to other cultures. The Persians, for instance, were known for their ...

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. With December quickly approaching, I’m building ...

Sweet but not cloying, tender but not without bite, cookies are the holidays’ greatest gift — and what better time to celebrate them than Cookie Week, New York Times Cooking’s annual tradition.

This is based on a classic orange polenta cake. However, I find polenta (a type of cornmeal) can have a slightly gritty texture. I now use semolina instead – which is ground from hard durum wheat.