Kamut, a strain of wheat that is one of a growing number of alternative grains, makes these cookies extra tender and crumbly. Baker Chad Robertson of Tartine notes to be sure to score the cookies as soon as they come out of the oven; they will be too fragile to cut once cooled. Get the recipe for Shortbread Cookies »
A version of this recipe accompanied an interview with the actress Katharine Hepburn in the August 1975 issue of The Ladies’ Home Journal. This brownie recipe, which calls for the smallest amount of flour, produces incredibly chewy bars with a full but mellow chocolate flavor. Get the recipe for Katharine Hepburn’s Brownies »
This striking Southern dessert, with its three rose-water infused layers and Italian meringue frosting studded with pecans, raisins, dried figs, and candied orange peel, seems born for elegant tea parties.
A hint of rosewater adds sweet, floral aroma to this moist, dense semolina cake, packed with four types of coconut. Refrigerating overnight gives the semolina time to soak up the sweet coconut liquid, resulting in a softer, more tender crumb. Get the recipe for Goan Coconut Cake (Baath) »