Recipes

Bill Yosses · NYT Cooking

Bill Yosses · NYT Cooking

Bill Yosses · NYT Cooking

Jonathan Hayes · NYT Cooking

Jonathan Hayes

Julia Moskin · NYT Cooking

This recipe came to The Times in an article about Bill Yosse, the White House pastry chef under President Obama. "Mr. Yosses’ most recent mission is changing the White House tradition of the bottomless cookie plate. (Among White House journalists, President Clinton was known for going straight from a grueling run into the pastry kitchen. Only part of it is visible through a window, but reporters outside recognized him by his sneakers.) To edge out the cookies, Mr. Yosses decided to create a child-pleasing crunchy granola bar without nuts, chocolate or white sugar. “We went through many tastings on this one,” he said in his skinny galley kitchen, patting the final result, a mix of toasted oats, sesame seeds and chewy dried fruits into a sheet pan." Julia Moskin

Julia Moskin · NYT Cooking

Orange and lemon zests make this recipe, from Bill Yosses, the former White House pastry chef, especially delicious, if you plan on eating your gingerbread house (and you can, even weeks after baking). But feel free to leave them out. We strongly recommend using a scale here. It will make it much easier to accurately measure the ingredients and to evenly divide the dough. This recipe, for the house's building blocks, is large, and it makes enough for the project featured in our How to Make a Gingerbread House guide. But as the instructions state, you'll want to make it in two batches, since it's too big for the average stand mixer. Note that you'll want to bake your gingerbread at least a few days before assembling the house, to give the slabs time to harden, and set aside a few hours for decoration and assembly. Julia Moskin

Betty Fussell · NYT Cooking

Betty Fussell · NYT Cooking

Betty Fussell · NYT Cooking

Betty Fussell · NYT Cooking

Betty Fussell · NYT Cooking

Betty Fussell · NYT Cooking

Betty Fussell · NYT Cooking

Betty Fussell · NYT Cooking

Betty Fussell · NYT Cooking

Betty Fussell · NYT Cooking

Betty Fussell · NYT Cooking

Here is a sticky, sweet end to a Chinese repast, and most of it can be prepared a few days ahead of time. Red-bean paste and candied fruits can be found in most Asian markets, or try the Asian-food aisle at a supermarket for lichees.

Betty Fussell · NYT Cooking

Betty Fussell · NYT Cooking

Betty Fussell

Betty Fussell · NYT Cooking

Betty Fussell

Betty Fussell · NYT Cooking

Betty Fussell

Betty Fussell · NYT Cooking

Betty Fussell

Betty Fussell · NYT Cooking

Betty Fussell · NYT Cooking