Author: Jeanne Sauvage
Author: Trude Reder
Author: Lara Ferroni
I use lard for my crusts because I love the rich flavor and short texture, but an all-butter dough results in an even flakier crust, should you choose...
Author: Toni Tipton-Martin
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
These fluffy buttermilk rolls are filled with a cinnamon-scented date purée to capture all that sticky bun glory without being overly sweet.
Author: Sohla El-Waylly
Cinnamon and brown sugar, combined with cardamom, honey, and orange zest, produce the most aromatic, tender, and tasty version of breakfast rolls.
Author: Claire Saffitz
Learn how to make Perfect Choux Pastry step by step - The only recipe guide you will ever need to make choux pastry, with perfect results every time. Plus...
Author: Dini from The Flavor Bender
Author: Cory Schreiber
Baking a traditional almond Scandinavian coffee cake is streamlined using cream puff pastry.
Author: Land O'Lakes
This Swedish tea ring is a slightly sweet yeast bread flavored with cardamom. It makes a beautiful centerpiece for Swedish fika (coffee time).
Author: Elise Bauer
Author: Liza Jernow
Author: Gil Marks
Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.
Author: Chris Morocco
It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.
Author: Nancy Silverton
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
Author: Thomas Keller
Author: Katie Brown
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
Author: J. Kenji López-Alt
Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that...
Author: Andy Baraghani
This all-butter pie crust relies on a hint of red wine vinegar for balance and it's tenderizing effects.
Author: Paula Haney
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
Author: Lara Ferroni