Recipes

Vaughn Vreeland · NYT Cooking

The perfect union of two of America’s most popular desserts, brownies and cookies, this recipe offers all the goodness of a brownie and bakes up in a fraction of the time. A blend of chopped chocolate, unsweetened cocoa and espresso powder lends enormous depth to the base of these cookies. The only time-intensive step in this recipe is beating the eggs and sugar, but don’t skimp on that process, as it helps the cookies rise without any baking soda or baking powder, giving them structure and shine. Banging the sheet pan on the counter 8 minutes into the baking process creates fudgy cookies and helps create that hallmark cragged surface atop a tray of brownies. Whether you’re the type of person who races to get a corner brownie or you patiently await a middle piece, these chewy brownie cookies offer all of the best textures a brownie has to offer.

Vaughn Vreeland · NYT Cooking

This pie is like enjoying maple-soaked pancakes with a cup of coffee, but it’s great any time of day. A hint of bourbon, or vanilla if you please, enhances a custardy chess pie base that’s then topped with a slightly sweetened espresso-infused whipped cream. Candied orange, while optional, makes for an especially festive, sparkly finish. You can make the chess pie up to a day ahead of time and store it tightly wrapped at room temperature if it’s not topped with the whipped cream. (Watch me make my Thanksgiving pies on YouTube.)

Vaughn Vreeland · NYT Cooking

The addition of sesame in two forms — as oil and in tahini — results in a sumptuous spin on this Thanksgiving staple. Just a couple of teaspoons of toasted sesame oil lends a nutty savoriness that makes this longtime holiday favorite feel new and exciting, and a slightly sweetened tahini mixture, swirled into the pumpkin custard, creates a striking marbled surface. Gently cooling the pie in the oven will help prevent cracking, though depending on your tahini’s fat content, it may end up splitting slightly along the swirl lines. It will still be beautiful and delicious. (Watch me make my Thanksgiving pies on YouTube.)

Vaughn Vreeland · NYT Cooking

This is grown-up banana pudding in pie form. One bite, and you may never want banana pudding any other way. Salted butterscotch pudding pairs with ripe, sweet bananas for a balanced (and slightly boozy, if using rum) filling. A crunchy pistachio and vanilla wafer crust nestles the thick custard, while a not-too-sweet crème fraîche topping lightens the whole thing. Be sure to slice and serve this pie directly from the refrigerator — if it doesn’t stay cold, it may be messy. (Watch me make my Thanksgiving pies on YouTube.)

Vaughn Vreeland · NYT Cooking

Like most good things, terrific apple pie takes a little bit of time, but it’s worth the anticipation. In this variation, sweet and tart apples are cooked first in a fragrant, jewel-toned pomegranate reduction so they all bake more evenly. Placing the pie on the bottom rack ensures that the bottom crust cooks through before the top crust gets too dark. You may be tempted to cut into it warm, but the pie needs to cool for at least four hours to be sliceable. (Watch me make my Thanksgiving pies on YouTube.)

Vaughn Vreeland · NYT Cooking

Eating this tart is like biting into a grown-up Girl Scout cookie. A crisp chocolate shortbread shell is filled with a creamy, slightly nutty frangipane, and topped with coconut caramel, drizzled chocolate and flaky sea salt. This recipe is formatted for a 9-inch pie plate but can easily be amended to fit a 10-inch tart pan with a removable bottom without any difference in bake times. While making your own caramel may seem like a daunting task, the “wet” method of dissolving sugar in a little water before caramelizing it is approachable and foolproof. Take care to keep an eye on its color to ensure it doesn’t burn and end up bitter. Add the cream when the caramel is amber and you’ll be in for a real treat. (Watch me make my Thanksgiving pies on YouTube.)

Vaughn Vreeland · NYT Cooking

This delightfully tart pie is an autumnal twist on a classic lemon meringue. Bright, tangy citrus curd is topped with cranberry Swiss meringue. The egg white mixture can take a while to temper, slowly warming up over simmering water, then cooling as it’s whisked. But patience will pay off as it results in a luxurious marshmallow consistency that holds its shape even after days in the refrigerator. Chilling the fully assembled pie will make it easier to cut, and wiping off your knife between slices will result in cleaner edges. Don’t feel limited to lemon and orange for the curd filling: A mix of any tart and sweet citrus — grapefruit and blood orange, for example — will work nicely. (Watch me make my Thanksgiving pies on YouTube.)

Vaughn Vreeland · NYT Cooking

Wonderful pie crust requires only a couple of ingredients and tricks to ensure it’s extra flaky and tender. This dough is hydrated with ice water and apple cider vinegar, which helps prevent a tough, chewy crust. Quartering the dough and stacking it before rolling yields many flaky layers, giving you a shortcut version of laminated pastry. This recipe makes enough dough for two crusts: freeze the extra round of dough, if you’re not using it, for up to 4 months. When you’re ready to use it, thaw it, wrapped, overnight in the refrigerator. (Watch me make my Thanksgiving pies on YouTube.)

Vaughn Vreeland · NYT Cooking

Nutty, buttery and a bit boozy, these festive cookies come together in minutes, making them perfect for holiday baking. (They also happen to be gluten-free.) Reminiscent of the almond flavor and pillowy texture of an Italian pignoli cookie, this recipe calls for brushing them with rum-infused butter twice — once before baking and another round when hot from the oven — which imbues them with even more warmth and richness.

Vaughn Vreeland · NYT Cooking

Cheese puff is a scene-stealing side dish in which gooey grilled cheese meets cloudlike soufflé, defining itself as the ultimate comfort food. White bread, salted butter and cheese get bound together by a simple egg-and-milk mixture that coalesces these humble ingredients into a savory bread pudding. Stale bread works best for this recipe, as it absorbs the milk mixture better, but if you’re using fresh sandwich bread, simply dry it out in a low oven for about 10 minutes until stale to the touch (but not browned). Don’t be alarmed if your cheese puff deflates when you take it from the oven, as it’s normal and makes for a more custardy bite. While sharp Cheddar is a key component, any mix of firm, well-melting cheese, such as Gruyère, Gouda or provolone, will work nicely.

Vaughn Vreeland · NYT Cooking

Featuring a terrazzo-esque contrast from a melted bittersweet-chocolate batter studded with shards of white chocolate and milk chocolate, these luxurious brownies owe their rich flavor and nuanced texture to a few essential details. The batter employs both melted dark chocolate and cocoa powder, a combination that provides complex flavor and a fudgy bite. Snappy chunks of milk and white chocolates get folded into the bittersweet base, creating a multidimensional celebration of chocolatiness. Both dark brown sugar and granulated sugar are key to obtaining that hallmark shiny surface and a velvety soft interior. About midway through the baking process, the baking pan gets tapped on the counter, resulting in a brownie that deflates until desirably gooey but not dense, which will please just about every type of brownie lover.

Vaughn Vreeland · NYT Cooking

This Polish childhood staple of creamy strawberry sauce over pasta is a fast, fuss-free way to make the most of peak summer berries.

Vaughn Vreeland · NYT Cooking

These citrusy, almond-y cookies are brimming with blueberries and yield a couple dozen cookies with minimal prep, which means you can share them and still stash enough for yourself. The tender, cakelike texture of the cookies evokes pound cake or a muffin top. A tangy glaze balances the sweetness of both the blueberries and the cookie itself. Try finding frozen wild blueberries if possible as frozen berries are often sweeter than fresh. Also, their smaller size makes them easier to incorporate into the dough and leads to more even baking, plus you get more blueberries per cookie. Enjoy these cookies with a morning cup of coffee, alongside your afternoon tea or ahead of your evening nightcap.

Vaughn Vreeland · NYT Cooking

This loaf cake is all the best parts of a peanut butter and jelly sandwich, amplified. Tender and a bit denser than a traditional sponge cake, this perfectly peanut-buttery cake features layers of jam that ripple throughout the center so that each slice gets the proper ratio of jam to nuttiness. Use whichever jam or jelly you like, though note that jam varieties can be quite different, and some are much looser than others. (If yours feels particularly loose, reduce it on the stove for a few minutes or strain it before dolloping it into the loaf pan.) Roasted salted peanuts get strewn over the sweet, fruity glaze. This cake would fit in at the lunch table with a tall glass of milk, or at a dinner party with an espresso martini, because the love for a good PBJ is universal.

Vaughn Vreeland · NYT Cooking

This cake is loosely inspired by German apfelkuchen, a simple apple cake that capitalizes on humble ingredients and great seasonal produce. In this version, brown butter, bourbon, almond and a hint of citrus perfume the custardlike cake, which gets an extra bourbon soak after baking for good measure. Slicing the apples thinly allows for them to nestle in a cozy pile in the center of the cake, almost as if the cake itself were laminated with apples, cooking through while maintaining a nice crisp bite. The top, a mixture of coarse turbinado sugar and chopped slivered almonds, provides a necessary crunch that sparkles. Boozy, crunchy and chock-full of apples, this cake can be served warm with ice cream or at room temperature, and is sure to be the “it” dessert at any fall function.

Vaughn Vreeland · NYT Cooking

A snacking cake is something that can be made with everyday ingredients, often in one bowl and baked in a single layer. The best ones are fit for a celebration but also so easily assembled that they feel casual enough for snacking. This sweet potato cake comes together in about an hour, making for a perfect low-effort dessert that pays dividends. The cake itself is a cinnamon- and nutmeg-scented spice cake, owing its moist and tender texture to grated sweet potato and the addition of maple syrup. The star of the show, however, is the brown butter cream cheese frosting, which is at once nutty, caramelized and slightly tangy. Take care to ensure the brown butter and cream cheese are around the same temperature and texture, so that they emulsify properly and the frosting doesn’t split (look curdled). Move over, carrot cake! A new root vegetable is here to steal the spotlight.

Vaughn Vreeland · NYT Cooking

This is a grown-up version of the classic chocolate chip cookie: Brown butter infuses the dough with rich butterscotch flavor that pairs perfectly with crunchy toffee bits and chocolate chunks studded throughout. Crisp edges give way to a chewy, dense center, and the cookies are topped with flaky sea salt, which provides a necessary balance to their sweet, caramelized notes. Resting the dough for at least six hours gives it time to mature, deepening its flavor and hydrating the flour, making for a chewier, more gooey cookie. The longer the dough rests, the more pronounced the butterscotch flavor will be. While store-bought toffee bits such as Heath work fine, homemade toffee is worth the effort because its chunks positively melt into the cookies as they bake.

Vaughn Vreeland · NYT Cooking

Making homemade toffee may seem intimidating, but all you need is two ingredients and a few minutes for buttery, crunchy and flavorful results. While a candy or instant-read thermometer is necessary to reach the exact temperature for perfectly brittle toffee, it’s a useful tool to have for more than candymaking: It can be used to monitor oil temperatures for deep-frying or even to check the temperature of your oven. This toffee makes for a wonderful gift if cracked into large slabs. You can also chop it finely and fold it into these butterscotch chocolate chip cookies (or another favorite cookie or brownie dough) and it’ll be the star of the show.

Vaughn Vreeland · NYT Cooking

This dual-toned, no-bake cheesecake is sure to steal the show at your next holiday celebration — minimal effort required. Crushed speculoos-style cookies create a spiced, sturdy crust that freezes while the two fillings are made, resulting in three distinct textures with every bite. A simple orange-scented cheesecake base is divided in two, for one layer whipped with cookie butter spread and the other infused with fresh cranberry sauce. The brilliant pink cranberry layer on top resembles a mousse more than a cheesecake. Cookie butter spread, popularized in Denmark and the Netherlands and once a specialty ingredient in the U.S., can now be found in many grocery stores in the snack or peanut butter aisle.

Vaughn Vreeland · NYT Cooking

These candy-studded cookies take all the fun of your favorite concession stand players and bake them right into and atop a simple sugar dough. Toffee bits feature in a supporting role, never overshadowing the stars (the popcorn and candy, of course). If using gummy candy, be sure to save them for the top; otherwise, the cookies will spread too much as they bake. Feel free to play around with the mix, but make sure your popcorn (microwave or stovetop) is freshly popped for a crisper and more even coating.

Vaughn Vreeland · NYT Cooking

Not quite cake (though it’s a close cousin to coffee cake), and not quite bread (though it looks like a sugar-laden focaccia), Moravian sugar cake is perhaps most similar in spirit to cinnamon rolls. A popular holiday treat with origins in what is now the Czech Republic, it can be found at Moravian bakeries in North Carolina and Pennsylvania but can also be made easily at home. The secret ingredient is mashed potato, which gets folded into an enriched yeasted dough that is quite sticky but requires very little kneading and minimal proofing. The end result is a cake that’s tender and pillowy, a not-too-sweet base that really showcases its caramelized sugar crust, dimpled with pockets of jammy sweetness (which are its hidden treasures). Moravian sugar cake is best served warm from the oven with a cup of coffee, so, if making ahead, plan for extra time to reheat it before serving. Your house will smell amazing.

Vaughn Vreeland · NYT Cooking

This recipe comes from Joshua Pinsky, chef-owner of Penny in Manhattan’s East Village, and its sister restaurant, Claud (home of his pistachio Bundt cake). More of an aerated chocolate custard than a traditional mousse, it starts with a warm egg-cream base that melts chocolate and butter. Everything is then blended until smooth. A small yet integral amount of olive oil helps give this mousse its gorgeous sheen, slightly fruity flavor and silky texture. While this mousse is fabulous without the candied hazelnuts, they add a bit of crunch and sweetness to offset the mousse’s rich bitterness. (If you choose to forgo making caramel, a simple topping of toasted nuts works great, too.) The mousse sets up a bit matte, but a quick stir will restore its sheen and loosen it a bit.

Vaughn Vreeland · NYT Cooking

This party-size dessert, with the distinct flavors of carrot cake and the unique squishy texture of butter mochi, is a mashup made in heaven. Butter mochi is a treat that’s on the table of just about any celebration in Hawaii and many families have their own safeguarded recipes. The gentle buttery flavor is quite versatile, lending itself to customization, like this generously spiced version that’s packed with toasted coconut, grated carrots and golden raisins. The tart cream cheese glaze gets showered in crystallized ginger and more toasted coconut, echoing their warm notes in the cake. Mochi’s going to be softest the same day it’s made, but keeps really well in the fridge for up to 4 days.

Vaughn Vreeland · NYT Cooking

When done properly, these protein-packed pancakes are worth the hype. A blender (regular or immersion) does most of the work for you, blending the cottage cheese curds so that they lend tenderness and protein to the pancakes without tasting “cheesy.” An ice cream scoop is great for making quick work of dropping the batter into the pan — just be mindful that the pancakes will spread a bit before they’re ready to flip. This is a great base recipe for mix-ins such as chocolate chips or blueberries, and it can be easily doubled to feed a crowd.