Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

One of the most exquisite exploitations of the blackberry is accomplished by teaming it with a little booze and presenting it in a sugar-rimmed martini glass, making what might be called a blacktini. The original recipe, from ''The Berry Bible,'' suggests vodka, but I find the complexity of the drink enhanced by the gin's juniper-berry accent. I think vodka is dull, actually, but if you like it (most of America seems to), go with God. Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jean Halberstam, who was married to the Pulitzer Prize-winning journalist David Halberstam until his death in 2007, is a well-known, accomplished cook. To make this dessert for a 2005 dinner party at their home on Nantucket, she plunged skinless peach halves into a batter, then sizzled them in a bath of boiling Crisco — yes, Crisco; “Nothing else makes them as crisp,” she said — until lightly browned, and rolled them in sugar. Her dinner guests could not believe how good these were.

Jonathan Reynolds · NYT Cooking

When you think of finger foods, thoughts generally gravitate toward something small and wrapped in bacon. For a more elegant approach, roasted meat is the way to go. Roasting this rack of lamb whole makes it easier to cook it to your liking; using a meat thermometer is essential. Once cooked, slice into individual chops for an appetizer for up to 8 people (or cut into double chops to serve 4 as a main). If you can get small lamb chops (teeny-tiny but not fussy), cover the bones in scallion ''sleeves” for a whimsical look and a practical touch. If your guests don’t mind, they’ll have a built-in utensil — something like a lamb lollipop. Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Lemon pizza not only sounds good; it also looks and tastes as sunny as summer. You may, of course, knead your own dough, but if you don't have the hours for it to rise, why not try the frozen variety? Roll it out to the thickness you like -- thin or Sicilian -- blanket it with lemon slices and bake for a few minutes. The lemon will crisp and intensify slightly in flavor. (They must be cut very thin.) When it comes out of the oven, just spread some crème fraîche on it and cover it with way too much salmon caviar or perhaps a little less Sevruga. Even if it seems a little prematurely retro -- say, from the 80's, which any day now will be the new 50's -- the salmon roe makes a more colorful and lighter presentation. Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Lucas Schoorman, a Chelsea art dealer and hobbyist baker, introduced this elegant lemon tart to the Times in 2004. It's a showstopper dessert featuring two distinct, delicious layers: one of frangipani, an almond-rich custard, and another of shimmering lemon confit scattered with slices of lemon. It is mellow and barely sweet, rich and deep, with none of the attack of so many lemon desserts. Begin steeping the lemon slices the night before you're planning on baking the tart. This softens the rinds and coaxes out their bitterness.

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Spread onto toast with a spoonful of the parsley salad, the marrow is warm and fat and spiky from the peppery greens. Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist. It’s inspired by Ms. Singer’s favorite street food. Ceviche is almost always so astringent that the fish loses identity, but the freshness of the ingredients and softness of the lime marinade here are neither confrontational nor eye-squinching. It’s simple stuff: avocado, grapefruit, prickly chile, cilantro, lime and an absolutely fresh sea creature. Making the dish takes a bit of work, but it’s the perfect recipe for when you don’t want to turn on the stove.

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

10 minutes

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds