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Peach Galette

Author: Marcy Masumoto

Butter Pie Crust

Butter Pie Crust

Strawberry Napoleons

Author: David Wells

Danish Pastry Braid

When Beatrice Ojakangas published *The Great Scandinavian Baking Book* in 1988, she won a lot of fans-including Julia Child-who asked Ojakangas to be on...

Author: Beatrice Ojankangas

Beef and Potato Pasties

The Cornish pasty, a meat-filled hand pie (rhymes with "nasty," not "hasty"), was brought to northern Michigan by English immigrants, who ate it for lunch...

Author: Sam Worley

Overnight Waffles

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Author: Mark Bittman

Chocolate Raspberry Soufflé

Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue....

Author: Katherine Sacks

Chocolate Truffles

Author: Jacques Torres

French Crullers

Author: Lara Ferroni

Gyoza (Japanese Dumplings)

Author: Sachie Nomura

Peach Plum Galette

Use any stone fruit that looks good to you, or combine two or three types as long as the total weight is 2 lb. For example, try baking with a mix of plums,...

Author: Carla Lalli Music

Extra Flaky Pastry Dough

Our be-all end-all recipe, this all-butter crust works with nearly any fruit that's in season (or arm's reach).

Author: Carla Lalli Music

Spanakopita

Spinach and Feta Phyllo Triangles

Fruit Galette

All kinds of seasonal fruit are great in galettes. Serve warm (with ice cream or whipped cream) or at room temperature.

Author: Lukas Volger

Yorkshire Puddings

Author: Mary McCartney

Belgian Style Yeast Waffles

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Author: King Arthur Baking Company

Chocolate Hazelnut Napoleons

Weighting the puff pastry with an extra sheet pan while it blind-bakes is a classic way to get the crackle without the height and also gives the pastries...

Author: Lillian Chou

Flaky Cream Cheese Pie Crust

This is my favorite pie crust. It took several years and over fifty tries to get it just right and is the soul of this book. It is unlike any other cream...

Author: Rose Levy Beranbaum

Baklava

Author: Eleni Theos Stelter

Cardamom Knots

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Author: Martha Collison

Cocoa Brioche Morning Buns

These pastries combine the attributes of a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the...

Author: Bill Clark

Grandma Douglas's Schnecken

Author: Tom Douglas

The Ultimate Sticky Buns

These buns can be assembled the night before, needing only a final rise before baking.

Author: Melissa Roberts

Jelly Doughnuts

Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.

Sweet Ricotta Pastries

Author: Gina Marie Miraglia Eriquez

Croissant Dough

It's important not to try to halve this recipe. When you need only a half recipe of dough, as for the pains au chocolat, use the rest of the dough for...

Author: Nancy Silverton

Cheese Blintzes

Author: Mark Russ Federman

Glazed Cinnamon Cardamom Buns

These sweet rolls are soft, pillowy, scented with cardamom, and streaked with a sweet, buttery cinnamon swirl.

Author: Kat Boytsova

Crunchy Chocolate Caramel Layer Cake

Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.

Author: Donna Hay

Our Favorite Cinnamon Rolls

Our ultimate cinnamon rolls combine a rich, buttery dough with the warming flavors of cinnamon and nutmeg and the crunch of pecans. Drizzle these heavenly...

Author: Rhoda Boone