A sumptuous new cookbook presents the finest dessert recipes that have appeared in the food sections of The New York Times, introducing more than four hundred tempting offerings, including family favorites and specialties from such renowned chefs as Pierre Franey, Craig Claiborne, and Nigella Lawson[...]

Pairing wine and food can bring out the best qualities in each. But how do you hit upon the right combination? Do you fall back on the old rules: red with meat, white with fish? Or do you decide by cuisine, flavor notes, or season? The choices can be perplexing and constantly changing. Florence Fabr[...]