Author: Lara Ferroni
This all-butter pie crust relies on a hint of red wine vinegar for balance and it's tenderizing effects.
Author: Paula Haney
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
Author: Lillian Chou
Pumpkin Custard Profiteroles With Maple Caramel
Author: Dorie Greenspan
Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.
Author: Shelly Westerhausen
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
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...
The secret of any scrumptious pie, tart or turnover lies in the pastry dough.
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
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
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
Whether they're freshly baked or toasted, I love these buns and bake a batch whenever it takes my fancy, leaving off the crosses if it isn't Easter. I...
Figs soak up a Marsala wine caramel sauce as this tarte Tatin-inspired dessert bakes in the oven.
Author: nigel slater
Author: Charles Phan
Author: Suzanne Husseini