Use a wide spatula to peek underneath your galette to make sure the bottom is golden brown all the way across.
Author: Dawn Perry
Coarse-flake sea salt meets sweet, buttery, crowd-pleasing cookies.
Author: Marina Delio
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
All the warm, spicy flavors of your favorite holiday cookie in an extra-dense chocolate brownie that's perfect for gifting.
Author: Rhoda Boone
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...
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