The great thing about a galette? The more rustic (read messed up) it looks, the better. Novice bakers, this one's for you.
Author: Rachael Coyle
Appalachian apple stack cake is communal cooking at its finest. Originally, each layer was baked at home by individual cooks, likely in cast-iron skillets,...
This pear tart is decked out in full holiday style, thanks to the signature red hue of Starkrimson pears and the partial wreath of pastry leaf cutouts...
Author: Judy Kim
If you're baking more than one tray of cookies at a time, swap their shelf positions in the oven halfway through cooking time to ensure even coloring.
Author: Donna Hay
This simple, four-ingredient pie has a bright and tangy yet sweet and creamy filling.
Author: Nellie and Joe's Famous Keylime Juice
How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.
Author: Katherine Sacks
Real milk chocolate-not just cocoa powder-gives this cake its rich, chocolatey flavor. With a foolproof, one-bowl preparation, effortless frosting, and...
Author: Rhoda Boone
Recipe for pecan sandies from Thomas Keller's cookbook, Bouchon.
Author: Thomas Keller
This Greek-inspired shepherd's pie is made with lamb, eggplant, and oregano. The mashed potato topping gets its Greek flavor from kasseri cheese, a hard,...
Author: Jeanne Thiel Kelley