These teatime cookies are absurdly easy, needing just a stir and a short stint in the oven The act of caramelising sugar, with its blowtorches and crystallisation points, can seem intimidating to the baker.
Good morning. Greetings from Canada, where I traveled this week to celebrate with Times subscribers and those we would like to be Times subscribers on the occasion of our publication, in print today, our
Susan Adolphus James has one vivid memory of childhood Christmases on the island of Beaulieu, Grenada: black cake. "Christmas don't feel like Christmas if you don't have a piece of black cake," says James,
We're asking writers, chefs, and other people who we admire for the recipe they make when they're not feeling their best (interpret that as you will). This week, we asked Dorie Greenspan, author, most