Butter Pie Crust
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 as they worked in the mines. For good reason-it's...
Author: Sam Worley
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 her television show. There Ojakangas demonstrated...
Author: Beatrice Ojankangas
This waffle recipe from Mark Bittman's How to Bake Everything requires an overnight rise from yeast, resulting in the most flavorful breakfast pastry possible.
Author: Mark Bittman
Author: Jacques Torres
Author: Lara Ferroni
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 a batch of Parma braids or a princess ring. Or make...
Author: Nancy Silverton
Author: Sachie Nomura
All kinds of seasonal fruit are great in galettes. Serve warm (with ice cream or whipped cream) or at room temperature.
Author: Lukas Volger
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
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 cheese pie crust because, in addition to being...
Author: Rose Levy Beranbaum
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. Whip the eggs until just medium firm so they...
Author: Katherine Sacks
Author: Gina Marie Miraglia Eriquez
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 also like to vary the dried fruit - a mix of chopped...
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
Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.
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 a sleek, modern look.
Author: Lillian Chou
Pumpkin Custard Profiteroles With Maple Caramel
Author: David Wells
These Swedish morning buns, also known as *Kardemummabullar*, are traditionally paired with coffee and have an amazing floral and delicately peppery flavor.
Author: Martha Collison
Author: Trude Reder
Author: Jeanne Sauvage
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
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 to substitute more butter for the lard here.
Author: Toni Tipton-Martin
Author: Gil Marks
Author: Thomas Keller
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, or combine peaches and nectarines, or try apricots...
Author: Carla Lalli Music
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
A simple five-ingredient dessert recipe with puff pastry, pears, and maple syrup. Perfect for fall and winter entertaining.
Author: Rhoda Boone