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
Author: Cory Schreiber
Pumpkin Custard Profiteroles With Maple Caramel
Author: Jeanne Sauvage
These buns can be assembled the night before, needing only a final rise before baking.
Author: Melissa Roberts
This is my tangy updo to the sinfully sweet strawberry shortcake.
Author: Jerrelle Guy
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...
Author: Rhoda Boone
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...
This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you're...
Author: Ignacio Mattos
These sweet rolls are soft, pillowy, scented with cardamom, and streaked with a sweet, buttery cinnamon swirl.
Author: Kat Boytsova
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...
Author: Andy Baraghani
Author: Gil Marks
Author: Thomas Keller
Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.
Author: Donna Hay
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
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,...
Author: Carla Lalli Music
Author: Ethan Stowell
Author: Catherine McCord