Yossy Arefi

Yossy Arefi · NYT Cooking

This towering loaf is packed with applesauce and chopped apples, plus lots of cinnamon and nutmeg. Enjoy a slice with a cup of tea in the afternoon or turn it into dessert with a scoop of ice cream or whipped cream. Use tart, firm baking apples (such as Mutsu, Cortland, Braeburn, Northern Spy and Stayman Winesap) in this cake for best results. The bread is best enjoyed the day it is baked, but will stay soft and delicious for a few days when stored in an airtight container or bag at room temperature.

Yossy Arefi · NYT Cooking

This cake is a bit of a choose your own adventure. Make it as is, without any topping at all, for a simple apple-packed treat, or pump up the flavor with a coating of cinnamon sugar (or pumpkin spice) that bakes up into a crunchy crust in some spots and gooey glaze in others. If you really want to take it to another level, add a drizzle of cream cheese icing that takes this cake into cinnamon roll territory. Use tart, firm baking apples: Mutsu, Cortland, Braeburn, Northern Spy and Stayman Winesap are all great options. We’ll leave it to you whether to peel or not to peel.

Yossy Arefi · NYT Cooking

Buttery caramelized apples are sandwiched between toasty oat crumble in this warmly spiced cake. The cake is plush and soft, the apples melt into a gorgeously gooey layer, and the crumble adds crispy texture and toasty buttery flavor. Don’t let the ingredient list dissuade you, as each element comes together quickly and easily, without any special equipment or tools. A slice of this cake is equally at home at the brunch table, with a hot cup of coffee, or as dessert, with a scoop of vanilla ice cream on top. Use tart, firm apples to ensure they keep a bit of a bite after they’re baked.

Yossy Arefi · NYT Cooking

This warmly spiced, moist apple cake is the cozy breakfast, afternoon snack or dessert that dreams are made of. The top is covered with a generous layer of crumble that’s spiced with cinnamon or your favorite pumpkin spice blend and caramelized on the edges, which adds delicious toasty flavor and wonderful crunchy texture. The topping is at its most crisp the day that it is baked, but the cake stays soft and delicious for a few days when stored in an airtight container at room temperature. Brew a cup of tea or coffee, slice a piece of cake and enjoy these cozy flavors in any season.

Yossy Arefi · NYT Cooking

A stellar weeknight meal starter, shelf-stable or refrigerated gnocchi is combined with a zippy tomato sauce to make this deeply comforting one-pot meal. Stir in as much crushed red pepper as your family and friends can handle, then top the whole thing with a blanket of melty mozzarella, umami-packed Parmesan and bright basil. If you keep Calabrian chile paste on hand, it makes a great substitute for the crushed red pepper, as does harissa.

Yossy Arefi · NYT Cooking

All you need is a bowl and a baking sheet to make these buttery, fruit-filled scones (no rolling pin required!). Bringing the dough together with a fork and then gently folding it in half helps to avoid overmixing while creating tender, flaky layers. Toasty almonds and a sprinkle of sugar give these scones a crisp exterior, while cherries provide pops of sweetness and color. Fresh or frozen cherries work equally well, so you can make them any time of year.

Yossy Arefi · NYT Cooking

Magic cookie bars, seven-layer bars and Hello Dolly bars are all variations on a theme: a buttery graham cracker crust topped with sweetened condensed milk, coconut, nuts and semisweet chocolate chips (sometimes with butterscotch chips thrown in, too). This version ups the chocolate factor by adding a bit of cocoa to the crust and lots of bittersweet chocolate to the topping. A sprinkle of dried cherries at the end adds a much-needed punch of bright, tart flavor, making these the perfect afternoon pick-me-up or lunchbox treat. Add a bit of flaky salt to the top to make these extra craveable.

Yossy Arefi · NYT Cooking

In this rich but balanced dessert, two layers of moist and soft chocolate cake are sandwiched together with a ribbon of rich, creamy dark chocolate ganache infused with Irish cream, then frosted with a light, fluffy Irish cream buttercream. This cake keeps well at room temperature for a few days, so feel free to make it in advance of your next celebration. It’s worth noting that the Irish cream liqueur does not get cooked, so it will retain its alcohol content.

Yossy Arefi · NYT Cooking

This deeply chocolaty pound cake is simple to make but so much more than the sum of its very straightforward parts. Dutch cocoa lends its rich color and flavor to a cream cheese–infused pound cake batter. The cream cheese adds a tangy depth of flavor and gives the cake a soft, velvety texture. Make sure your butter, cream cheese, eggs and sour cream are at room temperature to ensure the cake batter emulsifies properly and bakes up tall and even. The cake is delicious on its own, dusted with a bit of powdered sugar and sliced into tidy slices, or with a dollop of perfectly pink strawberry whipped cream, which makes use of freeze-dried strawberries that are perfect year round.

Yossy Arefi · NYT Cooking

In this sweet and salty shortbread, finely ground pretzels replace a portion of the flour to deliciously toasty effect. Use any style of salted pretzels you have on hand; just make sure to finely grind the pretzels until they are the texture of almond flour for the best results. (If the ground pretzels are too chunky, the shortbread will not hold together.) Bittersweet chocolate chips add richness to this simple cookie, but any type of chocolate chips will do the job. Slice the baked shortbread with a very sharp knife to reduce crumbling.

Yossy Arefi · NYT Cooking

In this recipe, a rich and luxurious chocolate ganache enrobes an impressively tall chocolate cake with hidden layers of jammy raspberry filling punctuated by fresh berries. This cake is best served at room temperature so the chocolate coating is soft and easily sliced. If you like, you can also fill and frost the cake with chocolate buttercream instead of ganache; the buttercream is a bit easier to work with and less expensive to make. Fans of the combination of chocolate and raspberry may also want to consider this cheesecake.

Yossy Arefi · NYT Cooking

For this delicate, fluffy cake, snow white layers are made by ditching egg yolks and going straight for egg whites. To avoid overmixing, the batter calls for the reverse creaming method, made popular by the cookbook author Rose Levy Beranbaum, in which the dry ingredients are mixed with a solid fat (butter in this case) before the liquid ingredients, including oil, are added. A mix of butter and oil helps create the soft, tender crumb. Ice the cake with whatever frosting you prefer, though vanilla is classic. Use clear vanilla extract for the brightest layers and buttercream.

Yossy Arefi · NYT Cooking

Speculoos cookie butter elevates this otherwise simple recipe for blondies. Packed with brown sugar and browned butter, these cookie bars are rich, caramelly and chewy. Shredded coconut adds a bit of toasty depth that pairs beautifully with the lightly spiced cookie butter, and a generous amount of salt helps these blondies from being cloyingly sweet.

Yossy Arefi · NYT Cooking

Tangy cranberries and zesty orange are a classic pairing, and they both shine in these perfectly domed muffins. Soft and fluffy, the muffins are dotted with a generous amount of bright red cranberries, and topped with an optional glaze packed full of even more orange flavor. You can opt for fresh or frozen cranberries, simply increasing the bake time by a few minutes if using frozen berries. This recipe makes a tidy dozen, and they keep well on the counter for a few days, or can be stored in the freezer in an airtight container for up to one month.

Yossy Arefi · NYT Cooking

Soft and buttery pecans and cranberries are a perfect pair in these low-effort cookie bars. Packed with dark brown sugar and browned butter, they have a depth of flavor that you may not expect at first glance. You could make these bars with untoasted pecans, but it’s worth it to seek out the toasted kind at the store or take the extra time to toast them yourself for deeper flavor. Try popping them in the oven while it preheats until they’re fragrant, for richer results.

Yossy Arefi · NYT Cooking

Dubai Chocolate has become a worldwide phenomenon for good reason: Few can resist the combination of rich chocolate and creamy pistachios punctuated by crispy bits of toasted kataifi. This cake transforms those flavors into a showstopping dessert with stunning layers. To break up the work a bit, you can make the chocolate cake, toast the kataifi and blend pistachio cream the day before you assemble the cake (store them all at room temperature). You can also assemble the cake and store it at room temperature the day before you serve it. Use raw, high-quality pistachios for the most vibrant green color.

Yossy Arefi · NYT Cooking

Making homemade dinner rolls sounds a lot more intimidating than it actually is, and with this straightforward back-pocket recipe you may find yourself baking them often.

Yossy Arefi · NYT Cooking

Tender and sweet caramelized carrots and crisp-edged roasted kale make a delicious pair in this simple side. The two are roasted on every cook's favorite baking pan, a large rimmed baking sheet, also known as a half-sheet pan. The carrots get a little head start to make sure they are caramelized and sweet, and the kale is sliced thinly and massaged with oil and salt before cooking, ensuring that it roasts quickly and procures some prized crispy edges that contrast nicely with the tender carrots. A squeeze of lemon at the end brightens the whole dish.

Yossy Arefi · NYT Cooking

This showstopping strawberry turnover is like your favorite toaster pastry, writ large and ready to share. It’s also easy to achieve with flaky layers of store-bought puff pastry, and a jam-enhanced strawberry filling means that it will be delicious even if your berries aren’t top notch. The final flourish is a buttery vanilla glaze, which is just sweet and rich enough to make this giant turnover look beautiful and feel extra special. It’s the perfect centerpiece for a festive brunch and is sure to wow any guests.

Yossy Arefi · NYT Cooking

A simple base of aromatic garlic, ginger, bay leaf and turmeric flavors this cozy and nourishing chicken soup. Tender chicken, zucchini and chewy brown rice provide bite and substance, and simmer together at the same pace. The rice will swell and soften in the broth as the soup sits, and you can cook it longer than called for to give this soup more of a stewy or even porridge-like texture, depending on your preference. Add more water or stock to thin the broth as needed if reheating. Serve with a drizzle of chile crisp or a squeeze of lemon and sprinkle of fresh cilantro.

Yossy Arefi · NYT Cooking

This supermoist, dairy-free, gluten-free almond cake has a lot going for it. The cake is flavored with a bit of lemon zest and finely grated carrots that seem to melt into the cake, adding moisture and a pleasantly chewy texture. The tangy lemon glaze and toasted almonds dress it up visually and add a crunch to each bite, but the cake is also delicious with just a simple dusting of powdered sugar. This cake keeps well at room temperature, so feel free to bake it the day before you plan to serve it and glaze it when you’re ready to enjoy it. If making this for Passover, you can seek out baking powder that is kosher for Passover.

Yossy Arefi · NYT Cooking

Cottage cheese provides a rich and creamy base for this herb-packed dip that makes a perfect appetizer, snack or light lunch along with crudités and bread or crackers. A handful of browned onions give the dip a depth of flavor more impressive than the work it took to achieve it. Salt levels vary quite a bit from brand to brand of cottage cheese, so make sure to taste as you go and adjust the salt and pepper to your liking.

Yossy Arefi · NYT Cooking

These big, crunchy clusters of peanut butter granola are sweetened with honey and fortified with extra protein in the form of egg whites and hemp seeds. The egg whites do double duty here, not only providing protein, but also helping to hold the big glorious clusters together. A handful of chopped peanuts add texture and you could also stir a cup or so of dried fruit into the cooled granola to give it even more flavor and texture. Make sure to bake the granola until golden brown all over to ensure it stays crunchy on the counter. Serve the granola over yogurt and fruit for hearty and delicious breakfast parfait.

Yossy Arefi · NYT Cooking

This soft and moist lemon cake is doubly lemony, thanks to lemon juice and lemon zest, and is soaked in a tangy lemon syrup to further boost the flavor. These cake layers bake up nice and flat, so you don’t even need to worry about trimming them. The cream cheese frosting comes together easily with two simple tricks: Start by blending the powdered sugar with the butter until thoroughly smooth before adding the cream cheese, and be sure to use room-temperature cream cheese so it incorporates easily. (Firm cream cheese can lead to overbeating and liquidy frosting.) Practice your piping skills by using a little bit of the frosting and a star pastry tip to pipe a few rosettes around the border of the cake. If you’d prefer not to pipe, thinly sliced lemons make a lovely garnish all on their own, too.

Yossy Arefi · NYT Cooking

It seems like everyone has a glut of zucchini in the summer, and this is a great way to make a dent in that pile of produce. This simple cake batter has a hint of cinnamon and a generous amount of lemon zest, and the finished cake is coated with two layers of lemon glaze for a crackly, sweet and tart finish. The classic Bundt shape and its long shelf life makes this the perfect cake to have on your counter for both afternoon snacks and unexpected guests all season long.

Yossy Arefi · NYT Cooking

This simple, no-bake dessert is perfect for any chocolate lover. Chocolate sandwich cookies are enrobed in fluffy whipped cream enriched with a bit of vanilla and sugar.

Yossy Arefi · NYT Cooking

In this cozy breakfast for a crowd, slices of challah are soaked in a rich custard made from everyday ingredients. Saucy, spiced apples make this dish feel fit for a special occasion, and they are so simple to make. The apples are gently cooked and sweetened with maple syrup so they keep a bit of their tartness and texture, making them a perfect match for the soft French toast. Both the French toast and apples can be prepared the night before, so all you need to do is pop the pan in the oven, warm the apples and serve.

Yossy Arefi · NYT Cooking

This super savory breakfast comes together in a few minutes and serves a big crowd. The sausage is browned until crisp and golden, then the vegetables are cooked in the sausage drippings for extra flavor. The simple egg custard is spiked with fresh chives which gives it a punch of flavor and color. Assemble the whole thing the night before, then, when ready to serve, top with cheese and bake until melty and golden. Serve the strata warm with a bright, crunchy salad on the side.

Yossy Arefi · NYT Cooking

Peaches are one of the very best things about summer, and this cake celebrates them two ways, with chopped pieces folded into the batter and wedges fanned out to decorate the top. The batter is enriched with ricotta for moisture and a generous amount of lemon zest for brightness. This cake is beautiful enough to serve at a party and can be prepared and baked in less than an hour. If fresh peaches aren't looking good at your market, you can substitute the same weight of any other fresh stone fruit. (If summer fruit isn't available, you can even use a 12-ounce package of frozen sliced peaches; just be sure to thaw the slices fully and pat them dry before adding them to the batter.)

Yossy Arefi · NYT Cooking

These moist, buttery, pumpkin-y biscuits are the perfect use for that last bit of pumpkin purée in the can. They boast crunchy tops, soft centers and a flavor that lands somewhere between sweet and savory. They come together in no time at all, with just a bowl and a spoon, and their cheery orange hue makes them a perfect addition to any holiday table. The biscuits are best warm from the oven but can be reheated in a low oven or toaster oven just before serving. Don’t forget the sweet and salty honey butter on the side, which makes these biscuits extra special.

Yossy Arefi · NYT Cooking

This comforting fall bread pudding makes use of an entire can of pumpkin purée. Cubes of soft and billowy challah are enrobed in a generously spiced pumpkin custard and baked until crisp on the top and soft underneath. This recipe does double duty as a rich brunch dish or a cozy dessert — make sure to serve it warm with a dollop of cool cinnamon whipped cream on top.

Yossy Arefi · NYT Cooking

This icebox cake makes use of canned pumpkin puree and spicy speculoos cookies or gingersnaps for a fall-inspired no-bake dessert. It couldn’t be easier to put together: Just whip and flavor some cream with a generous amount of your favorite pumpkin spice blend and an entire can of pumpkin purée, then layer it with the cookies, and wait. This cake is best after an overnight rest in the refrigerator, which softens the cookies into a creamy and sliceable cake.

Yossy Arefi · NYT Cooking

Pumpkin purée and pumpkin spice make these chewy, cake-like cookies the ultimate cozy fall treat. The cookies are great on their own, but a cap of pumpkin spice frosting makes them even better. In keeping with the autumnal theme, the frosting includes a little bit of pumpkin purée, which imparts a creamy orange hue and well balanced flavor. If you don’t keep a pumpkin spice blend on hand, cinnamon is a great substitute.

Yossy Arefi · NYT Cooking

These bar cookies have all of the flavors of your favorite red velvet cake, in a cute, compact form that is quick and easy to make. Their flavor and texture falls somewhere between a vanilla sugar cookie and chewy brownie. A generous layer of fluffy cream cheese frosting is a tangy and delicious cap to the bars, but feel free to reduce the frosting as you like. Enjoy these at room temperature or cold from the refrigerator. The food coloring in the recipe brightens their warm, chocolaty tone, but you can add extra for a more vibrant hue.

Yossy Arefi · NYT Cooking

Don’t let the short ingredient list of this soup fool you — it is packed with savory richness. Roasting the cauliflower and potatoes brings out their natural sweetness and deepens the flavor. Miso adds a fullness and umami to the broth and a squeeze of lemon at the end ensures that it doesn’t feel too heavy. Puree the soup, but make sure to leave a few larger pieces to give the soup additional texture.

Yossy Arefi · NYT Cooking

This cake is a labor of love, but you can make all of the individual parts ahead of time, and the finished dessert truly tastes like a bite of old-fashioned s’mores. The base is a deeply chocolatey sour cream cake that stays soft and moist for days. The cake layers are sandwiched together with toasted marshmallow buttercream and graham cracker crumbles. The sweet and salty graham crumbles, made from graham cracker crumbs that are mixed with sugar and melted butter and then baked, add crunchy texture to the cake and make a terrific garnish, too. You will need a kitchen torch to toast the meringue for the buttercream, but it’s totally worth it for that iconic, deeply caramelized marshmallow flavor.

Yossy Arefi · NYT Cooking

Candy making can be intimidating, but this sweet and salty brittle is actually easy to make, no candy thermometer required. With a few basic ingredients and about 20 minutes, you’ll have a perfect, giftable treat. Sugar is cooked with butter and lots of salt until fragrant and the color turns a deep amber. Then, a little bit of baking soda is stirred in to create air in the candy, making it easier to bite through, while the addition of plenty of vanilla maximizes flavor. Buttery cashews make delicious brittle, as they are soft and yielding in contrast to the deep crunchy caramel. Use roasted and salted nuts for the best taste. This brittle recipe is quite salty as written, so scale back to 1 teaspoon of salt or use unsalted, roasted nuts for a less salty version. To avoid getting splashed by hot sugar, use oven mitts and a long-handled utensil to stir.

Yossy Arefi · NYT Cooking

This simple, satisfying soup relies on sausage as its flavorful base. Start by cooking raw sausage, rather than precooked links, since it generally has better texture and flavor for soup. Pearled barley adds heartiness and a wonderful chewy texture. Stir in a handful of greens at the end, plus a little vinegar for brightness, and you have a cozy meal in less than an hour of mostly hands-off time. To make this soup gluten-free, you can substitute French green lentils for the barley. If you are making it ahead of time, wait to add the greens until you’re ready to serve to preserve their bright, fresh flavor.

Yossy Arefi · NYT Cooking

This simple, satisfying soup relies on Italian sausage as its flavorful base. Mild or spicy sausage will work equally well, so choose whichever you prefer. Brown the sausage in the pan, then sauté shallots in the drippings for extra flavor. Add potatoes and white beans for heft plus a big handful of greens for brightness and you have a winning dinner on your hands. If you are making the soup ahead of time, wait to add the greens until you’re ready to serve to preserve their fresh flavor.

Yossy Arefi · NYT Cooking

Juicy, sweet pears and tart cranberries are a perfect fall pairing in this easy dessert. Dark brown sugar adds a rich caramel note, and a handful of dried cranberries gives this crisp a pleasantly chewy texture. The buttery topping is gently spiced with cinnamon, but feel free to add any warm baking spices you prefer. If you’re the planning type, you can make the crisp topping up to 2 weeks in advance, storing it in an airtight container in the freezer. Break up any large clumps, then use as directed in the recipe, adding just a few minutes of bake time.

Yossy Arefi · NYT Cooking

You’re a mere 25 minutes away from freshly baked sour cream doughnuts when you make them at home. The vanilla and nutmeg in the batter make them taste like your favorite store-bought cake doughnuts, but you can actually enjoy these fresh doughnuts warm, when you make them in your kitchen. Melted butter gives them a rich flavor, and sour cream ensures that the crumb is tender and moist. Enjoy them plain, or with a heavy dusting of powdered sugar. Because these doughnuts taste best the same day they are baked, this recipe only makes a half dozen, but if you’re feeding a bigger crowd, you can simply double the recipe to make a full dozen, baking the doughnuts in two batches.

Yossy Arefi · NYT Cooking

This cozy spice cake is a one-bowl wonder. Made with oil, the cake stays moist for days and has a soft and fluffy texture. It is generously spiced with the usual warm-spice suspects: cinnamon, ginger, nutmeg and cloves, plus a little bit of peppery allspice. If you stock cardamom in your pantry, it wouldn’t be out of place either. The cake is delicious on its own, with just a dusting of powdered sugar on top, but cream cheese frosting is a classic topper that offsets the spiced cake wonderfully and looks great too.

Yossy Arefi · NYT Cooking

These stunning cookies would be a gorgeous addition to any holiday cookie assortment, and they are not much more difficult than any roll-and-cut cookie. The cookie base is lightly sweetened and tender, thanks to powdered sugar and an extra egg yolk, and the glass-like centers are made from crushed hard candies that melt in the heat of the oven. Use a few different colors of candy for a tie-dye effect or single colors for a bolder look. Feel free to use any shaped cookie cutter you like — just make sure they are large enough that there is space to cut out a good-sized hole in the center. Featured in: Can You Find Awe in Christmas Cookies?

Yossy Arefi · NYT Cooking

This stunning summer dessert is more relaxed than it looks. The cheesecake is baked without a messy water bath and can be made days in advance. To avoid cracks on the surface, make sure to turn off the oven when the cheesecake is just set around the edges and quite wiggly at the center. If your cheesecake does happen to crack while cooling, the blanket of jammy berries will cover up any imperfections. Use the juiciest, most vibrant berries you can find, as they are the true stars of the show. Substitute an equal amount of blackberries, raspberries or blueberries for the strawberries, if you like, and adjust the sugar to taste.

Yossy Arefi · NYT Cooking

Draped in frosting and adorned with festive berries, these sheet-pan cookie bars are fit for a party. Browned butter and cream cheese give the cookie depth and richness, plus a pleasantly chewy texture. The fluffy vanilla frosting is a canvas for whichever berries look best at the market. If you like, dust the fruit with a bit of powdered sugar just before serving for a little extra flair. The cookie and frosting can both be prepared the day before your celebration, but you’ll want to assemble and dress with the berries the day you plan to enjoy this dessert. For the cleanest slices, use a long, sharp knife and gently cut through the berries and cookie base.

Yossy Arefi · NYT Cooking

These sweet and salty bars are a low-effort, high-reward treat that upgrades your average Rice Krispies treat. The nutty bitterness of tahini is tempered by marshmallows, a generous amount of vanilla, salt and graham cracker crumbs, which add a toasty note. The resulting texture is somewhere between fudgy halva and a Rice Krispies treat. Pack them in a lunchbox or enjoy a square as an afternoon snack—no special equipment or skill is required.

Yossy Arefi · NYT Cooking

Spiced speculoos cookie butter is delicious straight from the jar, and in this cake it makes the perfect addition to a quick and easy buttercream frosting. The plush dark brown sugar and vanilla cake is just as easy to make and is extra moist thanks to a generous amount of sour cream. This cake keeps well on the counter for a few days, loosely covered, although it’s so snackable you shouldn’t be surprised if it doesn’t last that long.

Yossy Arefi · NYT Cooking

Yuzu is an East Asian citrus fruit whose flavor is similar to lemon or lime, with a slight floral undertone and pleasant bitterness. The citrus is known for its extremely fragrant zest and complex flavor. In this tart, the acidity of the yuzu is balanced with just enough sweetness to help it shine, and a bit of butter gives the citrus curd a smooth, creamy texture. The filling is tucked into a tender and buttery crust and a tumble of raspberries around the edge completes the picture. You can bake, assemble and chill the tart up to one day in advance. Bottled 100-percent yuzu juice works beautifully in this recipe, as fresh yuzu can be pricey and difficult to find. If you can get your hands on the fruit, a bit of zest adds a wonderful extra brightness to the filling.