Cales d'oxford

These sweet little numbers came to The Times in 2006 courtesy of the pastry chef Nicole Kaplan, who was then at Eleven Madison Park, and the reporter Christine Muhlke, who wrote about them for the Sunday Times Magazine They act as a foil to her rich, velvety salted caramel ice cream The technique of making them is not particularly difficult, but it can be dangerous

Caramel Cales

These sweet little numbers came to The Times in 2006 courtesy of the pastry chef Nicole Kaplan, who was then at Eleven Madison Park, and the reporter Christine Muhlke, who wrote about them for the Sunday Times Magazine They act as a foil to her rich, velvety salted caramel ice cream The technique of making them is not particularly difficult, but it can be dangerous

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LOS CRÍMENES DE OXFORD (2008).  Protagonozada polos actores Elijah Wood e John Hurt. Estudante e docente enfróntanse a unha serie de crimes, tras os cales se esconde unha serie cuxa lóxica teñen que descifrar a partir dunha imaxe e un signo que asasinato tras asasinato vai cambiando. A película é unha adaptación do libro 'Crimes imperceptibles' do arxentino Guillermo Martínez.

LOS CRÍMENES DE OXFORD (2008). Protagonozada polos actores Elijah Wood e John Hurt. Estudante e docente enfróntanse a unha serie de crimes, tras os cales se esconde unha serie cuxa lóxica teñen que descifrar a partir dunha imaxe e un signo que asasinato tras asasinato vai cambiando. A película é unha adaptación do libro 'Crimes imperceptibles' do arxentino Guillermo Martínez.

Craig Claiborne first brought this version of the classic dessert to The Times in Sept. 1963, and it quickly became one of the paper's most requested recipes. It makes an excellent backdrop for almost any ripe and sweet fruit, and feel free to play around with flavorings like vanilla, spirits and spices, like cinnamon or crystallized ginger. (Photo: Andrew Sullivan for The New York Times)

Deluxe Cheesecake

Craig Claiborne first brought this version of the classic dessert to The Times in Sept. 1963, and it quickly became one of the paper's most requested recipes. It makes an excellent backdrop for almost any ripe and sweet fruit, and feel free to play around with flavorings like vanilla, spirits and spices, like cinnamon or crystallized ginger. (Photo: Andrew Sullivan for The New York Times)

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