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• Diner’s Journal Blog: Christian Vautier: Right-Bank Sweets on the Lower East Side

  A Parisian pastry chef is opening a boutique and cafe on the Lower East Side, selling chocolates and desserts. Read More... Posted Mar 09 2012, 10:44 AM by NYT > Dining & Wine Filed under: Restaurants, Desserts, Pastries, Paris, lower east side, chocolates, Christian Vautier Le Concept

• Diner’s Journal Blog: Sweet Melissa Closes Cobble Hill Location

  The Park Slope, Brooklyn, shop remains open. Read More... Posted Feb 07 2012, 11:59 AM by NYT > Dining & Wine Filed under: Restaurants, Pastries, bakeries, Sweet Melissa, Melissa Murphy

• Recipe: Savory Scones With Onion, Currants and Caraway - Recipe

  A recipe for savory scones with onion, currants and caraway. Read More... Posted Dec 30 2011, 04:22 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pastries

• Diner’s Journal Blog: Dominique Ansel, Not Your Everyday Bakery

  The former pastry chef at Daniel has opened a shop in SoHo. Read More... Posted Oct 27 2011, 01:21 PM by NYT > Dining & Wine Filed under: Restaurants, Pastries, bakery, Frency pastry, Dominique Ansel, Dominique Ansel Bakery

• Recipe: Apricot and Almond Tart

  A recipe for an Apricot and Almond Tart. Read More... Posted Jul 12 2011, 06:56 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pastries, Apricots

• Food Stuff: A Chef Has a Way With French Pastry

  Mille-feuille, a new Greenwich Village pastry shop, offers specialties of the owner and chef from Paris. Read More... Posted May 31 2011, 07:42 PM by NYT > Dining & Wine Filed under: Bakeries and Baked Products, Pastries, Shopping and Retail

• Recipe: English Scones

  A recipe for English Scones. Read More... Posted Apr 19 2011, 06:22 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pastries

• The Minimalist: Profiteroles to Dazzle, Made at Home

  Whether filled with whipped or ice cream, these pastries make an easy and impressive dessert. Read More... Posted Oct 29 2010, 06:18 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Desserts, Pastries

• Diner's Journal: Making Profiteroles At Home

  If you're not crazy about the boring chocolate sauce that restaurants tend to use on their profiterole, fruit is a good option. Read More... Posted Oct 29 2010, 06:11 PM by NYT > Dining & Wine Filed under: Pastries, baking, Cooking, The Minimalist, home cooking

• Recipe: Profiteroles With Raspberries

  A recipe for Profiteroles With Raspberries. Read More... Posted Oct 29 2010, 05:49 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Desserts, Pastries, Raspberries

• The Minimalist: A Very Proper Scone

  Unlike their counterparts in the United States, traditional English scones are barely sweet, and they’re lighter, flakier and tastier. Read More... Posted Oct 08 2010, 07:12 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Pastries

• Recipe: Classic Scones

  More like the ones in England. Read More... Posted Oct 08 2010, 06:59 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pastries

• The White House Pastry Chef Revamps Sweets

  Bill Yosses ends the bottomless cookie plate and looks for ways to avoid feeding the first family white sugar. Read More... Posted May 11 2010, 04:31 PM by NYT > Dining & Wine Filed under: Desserts, Pastries, White House (Washington, DC), Obama, Michelle, Chefs, Yosses, Bill

• The Temporary Vegetarian: Hungarian Cabbage Strudel

  This burnished strudel is made of only five ingredients: cabbage, phyllo, salt, pepper and butter. Read More... Posted Oct 27 2009, 02:23 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Pastries, Cabbage

• Food Stuff: Playfully Flavored Cannoli

  The restaurant owner Anthony Fontana is selling flavored variations of cannoli at a new store. Read More... Posted Oct 13 2009, 02:16 PM by NYT > Dining & Wine Filed under: Pastries