Author: Lara Ferroni
Author: Lillian Chou
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
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
This all-butter pie crust relies on a hint of red wine vinegar for balance and it's tenderizing effects.
Author: Paula Haney
Author: Liza Jernow
This recipe for phyllo triangles, filled with a pumpkin-and-honey purée, is a perfect sweet appetizer for your Thanksgiving feast or any fall dinner.
Author: Katherine Kallinis Berman
Pumpkin Custard Profiteroles With Maple Caramel
Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.
Author: Shelly Westerhausen
Author: Dorie Greenspan
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
Our favorite apples for baking are Pink Lady, Honeycrisp, and Granny Smith; they hold their shape well and don't turn mushy when cooked. This would also...
Author: Carla Lalli Music
The secret of any scrumptious pie, tart or turnover lies in the pastry dough.
This is a huge family apple pie, which I often call 'More Apple Than Pie' as it has four pounds of apples in it. Putting Cheddar in the crust gives it...
Kouign-amann is often baked as a hand-held pastry in North America. Here, Claire Saffitz shows the other form the classic Breton pastry can take: a single...
Author: Claire Saffitz
Biscochitos are the best thing to get with your coffee when you eat breakfast at a Mexican bakery. Mi Tierra makes my favorite version of these rich Mexican...
Author: Robb Walsh
Author: Alida Ryder
Author: Catherine McCord
Author: Charles Phan
Figs soak up a Marsala wine caramel sauce as this tarte Tatin-inspired dessert bakes in the oven.
Author: nigel slater
Author: Hubert Keller
Nests of crunchy phyllo dough are baked and topped with whipped cream, strawberries, and honey.