Did Somebody Say Dessert?

And some ideas for what to eat between sweets.

View in browser|nytimes.com Continue reading the main story December 3, 2022 Bobbi Lin for The New York Times Did Somebody Say Dessert? The season of baking is upon us! Make a couple of sheet pans of Vaughn Vreeland's gingerbread latte cookies to celebrate the most delicious time of year. But if you prefer tea to coffee, Sue Li's orange, pistachio and chocolate shortbread (above) would make a great accompaniment to a cup of Earl Grey. And because cookies do not a complete meal make: Consider Melissa Clark's roasted honey nut squash and chickpeas or Kay Chun's sesame salmon bowls for your dessert pregame (or what some people call dinner). You'll find more sweet and savory ideas for the days ahead in this collection of the most popular recipes on New York Times Cooking this week. Continue reading the main story ADVERTISEMENT Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Sesame Salmon Bowls By Kay Chun 40 minutes Makes 4 servings Bobbi Lin for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist: Christina Lane. Orange, Pistachio and Chocolate Shortbread By Sue Li 50 minutes plus 8 hours' chilling  Makes 48 cookies David Malosh for The New York Times. Food Stylist: Simon Andrews. Roasted Honey Nut Squash and Chickpeas With Hot Honey By Melissa Clark 1 hour Makes 4 servings Bobbi Lin for The New York Times Gingerbread Latte Cookies By Vaughn Vreeland 35 minutes, plus 2 hours' chilling Makes About 18 cookies Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018