Author: Cory Schreiber
Author: Gil Marks
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
Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.
Author: Shelly Westerhausen
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 middle.
Author: Bill Clark
A simple five-ingredient dessert recipe with puff pastry, pears, and maple syrup. Perfect for fall and winter entertaining.
Author: Rhoda Boone
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
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
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 the bottom of the crust stays flaky.
Author: Andy Baraghani
Author: Catherine McCord
Author: Charles Phan
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 cookies. Sorry, there is no substitute for the...
Author: Robb Walsh
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 rolls with our simple glaze, and watch how quickly...
Author: Rhoda Boone
Author: Michael Presnal
Nests of crunchy phyllo dough are baked and topped with whipped cream, strawberries, and honey.
Author: Bon Appétit Test Kitchen