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NYT Cooking: This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade

Orange Marmalade Cake NYT Cooking: This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade

NYT Cooking: Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love. He’s best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city’s postwar cooking slump.<br/><br/>His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus…

NYT Cooking: Simon Hopkinson is a first-rate, a chef who was never after recognition but one who wanted to produce terrific food his customers would love.

NYT Cooking: Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love. He’s best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city’s postwar cooking slump.<br/><br/>His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus…

NYT Cooking: Simon Hopkinson is a first-rate, a chef who was never after recognition but one who wanted to produce terrific food his customers would love.

NYT Cooking: Most pavlovas are white and fluffy nests filled with whipped cream and fruit. This is a dark and fudgy reinterpretation, with cocoa powder in the meringue and bittersweet chocolate in the mousse on top. What was once billowing and light becomes rich and intense. Because the cocoa powder has a small amount of fat in it, the meringue here will not hold its shape as well as a regular pavlova. So there’s no need to pipe out any fancy designs, which will melt in the oven. Instead…

NYT Cooking: Most pavlovas are white and fluffy nests filled with whipped cream and fruit. This is a dark and fudgy reinterpretation, with cocoa powder in the meringue and bittersweet chocolate in the mousse on top.

NYT Cooking: Here is Julia Moskin's fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top.

Creamy Macaroni and Cheese - NYT Cooking: Here is Julia Moskin's fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top.

Lemon Blueberry Layer Cake.

The Best Healthy Recipes: Lemon Blueberry Layer Cake. Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. Take a bite and taste the bursts of bright flavors!

NYT Cooking: Here is a recipe that Julia Moskin brought to The Times in 2010, from Esa Yonn-Brown at the Butter Love Bakeshop in San Francisco, with a crust so lumpy with butter that it would never pass inspection in a professional kitchen. With its caramelized filling of butter and brown sugar, her butter pie belongs to the same gooey tradition as sugar pie, chess pie, shoofly pie and, in recent years, the Crack Pie served by Christina Tosi of the Momofuku restaurant empire.

NYT Cooking: With its caramelized filling of butter and brown sugar, her butter pie belongs to the same gooey tradition as sugar pie, chess pie, shoofly pie.

NYT Cooking: Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick.

Every home cook should have a basic marinara sauce in their repertoire. Julia Moskin makes a simple recipe from Lidia Bastianich’s book, “Lidia’s Commonsense Italian Cooking.” Find more New York Times videos onYahoo Screen .

Italian Lemon-Ricotta Cake Recipe - NYT Cooking

Just made this: used orange zest and oj and it came out fabulous. NYT Cooking: Migliaccio, often served at Carnival, is a lemon-ricotta cheesecake with a difference: a base of semolina flour, which makes it lighter than your typical cheesecake.