Use a wide spatula to peek underneath your galette to make sure the bottom is golden brown all the way across.
Author: Dawn Perry
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
Recipe for pecan sandies from Thomas Keller's cookbook, Bouchon.
Author: Thomas Keller
To make this stunning tart, we took the ingredients for a double pastry crust in another direction, turning some into a bottom crust and the rest into...
Author: Cal Peternell, Chez Panisse Restaurant and Café