Recipes

Helen Goh

The kind of ginger beer you use will make a difference here, so try a few and see which you like best. Once baked, the flavour of the ginger dissipates somewhat, so err on the side of a ginger beer with a strong presence

Helen Goh

The rich, fruity natural sweetness of plums works wonders with a soft almond cream inside a delicious pastry

Helen Goh

A cosy twist on the beloved classic, this cake reimagines sticky toffee pudding: dried figs in place of dates, the addition of apples for a fresh pop, and the whole thing crowned with glossy toffee apples. Dense yet tender, plush with fruit and rich with toffee, it’s simple enough for a weekend pudding, and special enough to be served at a gathering

Helen Goh

To make 200g pumpkin puree, chop 350-400g peeled, deseeded pumpkin into chunks, then roast, loosely covered, at 200C (180C fan)/390F/gas 6 until soft but not browned. Puree in a high-speed blender

Helen Goh

A spookily delicious chocolate cake for Halloween

Helen Goh

Unlike lighter, flour-based cakes, tortes are traditionally rich and dense. Often made with ground nuts instead of flour, this gives them a fudgy, moist texture. Here, ripe pears sink gently into a dark chocolate and hazelnut batter, with the flavours of vanilla, almond and cardamom subtly enhancing the depth of the chocolate and teasing out the fruit’s perfume

Helen Goh

A note about the cranberries: if using frozen, do not defrost them first

Helen Goh

Chewy, marshmallow-coated Rice Krispie baubles that are as fun to make as they are to gift

Helen Goh

A few tips: arrange the toppings in glass bowls or on tiered trays for a beautiful display, add labels for fun and, if it’s sitting out for a while, keep the whipped cream chilled on ice

Helen Goh

If need be, you can make these vegan and/or dairy-free with a few simple tweaks

Helen Goh

A bright, fruity pudding topped with a toasted pebbly crumb

Helen Goh

A fine, tender crumb and a soft, creamy, lemon-spiked mascarpone make this the perfect bake for Mother’s Day

Helen Goh

Crumbly, buttery biscuits encrusted with nuts and topped with a spoonful of jam

Helen Goh

The chocolate glaze on this cake is optional; on days when you want something simpler (or lighter), a generous sifting of icing sugar is all this cake needs. Serve with a small glass of grappa or something similarly warming

Helen Goh

Anzac biscuits are closely associated with Anzac Day on 25 April, which commemorates the members of the Australian and New Zealand Army Corps who served in the first world war. Made with oats, coconut and golden syrup, the biscuits are said to have been popular because they travelled well and kept for long periods, making them suitable for sending to forces overseas. My version here, a slightly less austere take on the classic, sandwiches two small biscuits with a lightly salted, olive oil-enriched dark chocolate ganache. The result is crisp at the edges, soft within and not too sweet

Helen Goh

Known as khao niao mamuang, this sweet, creamy coconut rice with ripe mango is one of Thailand’s most beloved desserts. The rice used is sweet glutinous rice, which is sometimes labelled sticky rice – a short-grain variety that turns tender, glossy and slightly chewy when steamed. For the best results, soak the rice for at least six hours before steaming. Serve warm or at room temperature

Helen Goh

Gooseberries require a little patience. Firm, pale and stubbornly sour, they don’t offer the easy sweetness of other berries, but give them something warm and soft to lean against, and watch them shine. Almond cream feels a natural companion: gently sweet and tender, cushioning the sharpness without dulling it. Baked in muffin tins, these small pies feel informal yet generous, plus all the components can be made up to three days ahead and assembled just before baking

Helen Goh

A good snacking cake earns its place not through grandeur, but reliability. It sits patiently on the counter, improves with a day’s rest and can be sliced into at odd hours: with coffee in the morning, tea in the afternoon or something stronger during a tense World Cup match. This lemon and pistachio version is especially companionable: tender, bright and just sharp enough to keep things lively

Sally McKenny · sallysbakingaddiction.com

Rustic-looking and flavorful, with a flour-streaked crusty exterior and extra-chewy interior pockmarked by air bubbles, this classic Italian-style bread is made from just 4 ingredients. Making these ciabatta rolls is a 2-day process. For best success, I strongly recommend reading through the recipe before you get started. Do not be shy with the flour when flouring the work surface and your hands. Use as much as you need to handle the dough. If you have one, use a kitchen scale to measure your ingredients by weight (in grams). With this sticky dough, a bench scraper is basically an extension of your hands. It helps you shape and neatly straighten the dough.

Sheela Prakash · NYT Cooking

Adding cardamom to coffee is a well-loved practice throughout the Middle East and one that plays off each ingredient's traits. Sweet, floral cardamom mellows the acidity of coffee while coffee’s inherent bitterness keeps the peppery, menthol-like notes of the spice from overpowering. Here, the couple transforms a humble banana bread, perfuming it with extra warmth, while chopped dark chocolate adds richness. An optional coffee drizzle ensures this loaf is eye-catching but if you’d rather keep things simpler, sprinkle it with coarse turbinado sugar before baking to lend a touch of sparkle as well as pleasant crunch.

Zarela Martinez · NYT Cooking

Zarela Martinez · NYT Cooking

Regina Schrambling · NYT Cooking

Sometimes the most humble ingredients make for the finest of meals, as Regina Schrambling wrote in 1988. Growing up in a tiny Arizona town among many Mexican neighbors, Ms. Schrambling learned early on of the rich flavors that can be coaxed from the simplest food. This ropa vieja, from the chef Zarela Martinez, embodies that philosophy. Garlic and peppercorns infuse a flank steak with flavor, which is then cooked shortly with a mixture of sautéed garlic, onions and poblano peppers. Hot, tucked into a tortilla, it’s a testament to the power of a long cook. Regina Schrambling

Molly O’Neill · NYT Cooking

Oaxaca is the place where they invented mole sauce, "that perfect specimen of Mexican cooking," according to Ana M. de Benitez in "Pre-Hispanic Cooking." This is also where the natives carve wonderful mythological creatures and eat their tamales steamed in banana leaves (unlike anywhere else in Mexico). Molly O'Neill