15 New York Times Italian Plum Cake Recipe They're Simply Irresistible!
Published on: Mar 18, 2024
The New York Times' Italian Plum Cake recipe is a delicious and easy-to-make dessert that will impress any guest at your next dinner party. This classic recipe has been passed down for generations and is sure to become a staple in your own kitchen. With its buttery crust, sweet and tangy plums, and a touch of cinnamon, this cake is the perfect balance of flavors and textures. Whether you're a seasoned baker or just starting out, this recipe is a must-try for all dessert lovers.
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
Are you a fan of crispy, chewy, melt-in-your-mouth chocolate chip cookies? Look no further than the iconic New York Times Chocolate Chip Cookies. This recipe has been hailed as the ultimate chocolate chip cookie recipe, and for good reason. With a perfect balance of butter, sugar, and chocolate, these cookies are sure to satisfy your sweet tooth. Plus, they were featured in a New York Times article, so you know they're legit.
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The New York Times Chocolate Chip Cookies
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
The New York Times Chocolate Chip Cookies are not your average cookie. They are thick, chewy, and packed with chocolate chips. The secret to their perfect texture and flavor is a combination of bread flour and cake flour, along with a generous amount of butter and brown sugar. These cookies are so popular that they have been recreated and shared countless times on social media and food blogs.
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New York Times Italian Black Lentil Soup
Main Ingredients: Sweet Italian Sausage, Large Onion, Garlic Cloves
Looking for a hearty and flavorful soup recipe? The New York Times Italian Black Lentil Soup is a must-try. This dish is inspired by traditional Italian flavors and is packed with protein from the black lentils. It's also a great option for vegetarians and vegans, as it is made with vegetable broth and can easily be made without the optional pancetta. Serve with crusty bread for a satisfying meal.
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The Famous New York Times Plum Torte
Main Ingredients: Unsalted Butter, Granulated Sugar, Large Eggs, Plain
A classic dessert that has stood the test of time, The Famous New York Times Plum Torte is a must-have in your recipe repertoire. This simple yet elegant torte is made with fresh plums, butter, sugar, and flour, resulting in a moist and buttery cake with a burst of sweet plum flavor. It's perfect for any occasion and can be served warm or at room temperature.
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The New York Times Famous Plum Torte (Video!)
Main Ingredients: Unsalted Butter, Granulated Sugar, Large Eggs, All
Want to see how the magic happens? The New York Times has shared a video on their website of the process of making their famous plum torte. It's a great resource for visual learners or for those who want to ensure they get the perfect result. And with over 1.5 million views, it's clear that this recipe is a fan favorite.
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New York Times Chocolate Chips Cookies {from Jacques...
Main Ingredients: Bread Flour, Baking Powder, Baking Soda, Coarse Salt
Did you know that The New York Times Chocolate Chip Cookies were inspired by a recipe from famous pastry chef Jacques Torres? The creator of these delectable cookies, David Leite, adapted Torres' recipe and added his own twists, resulting in the perfect cookie. And with over 5,000 five-star reviews on The New York Times cooking website, it's safe to say that these cookies are a hit.
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New York Times Chocolate Brownies
Main Ingredients: Unsalted Butter, Unsweetened Chocolate, Sugar, Vanilla
For all the chocolate lovers out there, The New York Times Chocolate Brownies are a must-try. These rich and fudgy brownies are made with both dark and unsweetened chocolate, giving them a deep and intense chocolate flavor. They also have a secret ingredient – a sprinkle of instant espresso powder – to enhance the chocolate flavor even more. Trust us, you won't be able to resist these brownies.
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New York Times Rosemary Shortbread
Main Ingredients: All Purpose Flour, Granulated Sugar, Fresh Rosemary
Looking for a unique and savory twist on a classic shortbread cookie? Look no further than The New York Times Rosemary Shortbread. This recipe combines the buttery and crumbly texture of traditional shortbread with the earthy and aromatic flavor of rosemary. Serve these cookies with a cup of tea or coffee for a sophisticated treat.
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That New York Times Cookie
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
If you've ever searched for a chocolate chip cookie recipe, chances are you've come across "That New York Times Cookie." This is a slightly adapted version of The New York Times Chocolate Chip Cookies that has taken the internet by storm. It's a simple and delicious recipe that yields perfectly chewy and chocolatey cookies every time. Plus, it's a great option for those who prefer a less sweet cookie.
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New York Times Chicken with Shallots
Main Ingredients: Unsalted Butter, Chicken Thighs, Fine Sea Salt, Pepper
Looking for a quick and easy weeknight dinner recipe? The New York Times Chicken with Shallots has got you covered. This dish features crispy chicken thighs cooked in a savory sauce made with shallots, white wine, and chicken broth. It's a simple yet flavorful meal that can be served with rice, pasta, or crusty bread.
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New York Times Pickleback Slaw (Vegan)
Main Ingredients: Green Cabbage, Red Cabbage, Carrots, Tart Apples, Vegan
Picklebacks are a popular drink made with whiskey and pickle juice, but have you ever heard of Pickleback Slaw? The New York Times has taken this unique flavor combination and turned it into a tangy and refreshing coleslaw. Made with vegan mayonnaise and a mix of cabbage and carrots, this slaw is the perfect side dish for your next barbecue or picnic.
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New York Times Chocolate Chip Cookies
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
Yes, we know we've already mentioned The New York Times Chocolate Chip Cookies, but we couldn't leave out the original recipe. These cookies have a cult following for a reason – they are simply the best. With a crispy edge and a soft and chewy center, these cookies are a crowd-pleaser every time. And with a sprinkle of sea salt on top, they are elevated to the next level of deliciousness.
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New York Times’ Best Chocolate Chip Cookies
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
If you're still not convinced that The New York Times Chocolate Chip Cookies are the best, maybe you'll believe The New York Times themselves. Their recipe for "The Best Chocolate Chip Cookies" is a slightly different version of their famous cookies, with added cornstarch for an extra soft and chewy texture. Try both versions and decide for yourself which one you prefer.
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New York Times Vegan Chocolate Chip Cookies
Main Ingredients: All Purpose Flour, Kosher Salt, Baking Soda, Country
Calling all vegans – you don't have to miss out on the deliciousness of The New York Times Chocolate Chip Cookies. This vegan version of the famous recipe is just as amazing as the original, but without the use of any animal products. These cookies are made with vegan butter and flaxseed meal, and are perfect for satisfying your cookie cravings.
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The New York Times Chocolate Chip Cookie
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
Last but not least, we have to mention The New York Times Chocolate Chip Cookie one more time. This recipe has been shared and recreated countless times, and for good reason. It's the ultimate chocolate chip cookie – crispy on the edges, chewy in the middle, and loaded with chocolate chips. So go ahead, give in to your cravings and make a batch of these delicious cookies.
The Perfect Balance of Flavors and Textures
When it comes to desserts, the key to a truly memorable dish is achieving the perfect balance of flavors and textures. And that's exactly what the New York Times' Italian Plum Cake offers. The buttery crust provides a rich and indulgent base, while the tartness of the plums adds a refreshing tang. The addition of cinnamon brings warmth and depth to the overall flavor profile, making each bite a delightful explosion of taste. And let's not forget the texture – the soft and juicy plums contrasted with the crisp and buttery crust create a mouthwatering combination that will have you going back for seconds.
Easy to Make, Impressive Results
One of the best things about this recipe is that it may look and taste like a complicated and time-consuming dessert, but it's actually quite simple to make. The New York Times has provided clear and easy-to-follow instructions that will guide you through the process step by step. Plus, the beautiful presentation of the cake will have your guests thinking you spent hours in the kitchen. It's the perfect dessert to impress your friends and family without breaking a sweat.
A Versatile Dessert for Any Occasion
Another great aspect of the New York Times' Italian Plum Cake is its versatility. While it is a classic recipe, it can also be adapted to fit any occasion. You can serve it warm with a scoop of vanilla ice cream for a cozy winter dessert or enjoy it chilled with a dollop of whipped cream during the summer months. It's also a great option for potlucks, picnics, or any other gathering where you want to bring a delicious and crowd-pleasing dessert.
So what are you waiting for? Get your apron on and try out this mouthwatering recipe for yourself. Your taste buds will thank you, and your guests will be asking for seconds. And with its professional and well-organized introduction, the New York Times has made it easy for anyone to create this delectable Italian Plum Cake. Trust us, it's definitely worth a try. Happy baking!
