Everyone loves pie, but not everyone loves the sometimes-finicky task of making a traditional rolled-out pie crust. For them, there is this press-in crust...
Author: The New York Times
This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions. It has...
Author: Melissa Clark
Master pâte à choux (choux pastry dough) and a world of dreamy, airy desserts opens up to you: éclairs, croquembouches, profiteroles, gougères and...
Author: Samantha Seneviratne
Einat Admony, the chef at Balaboosta, Taïm and Bar Bolonat, came up with a simplified version of baklava that was featured in "Food52 Genius Desserts:...
Author: Margaux Laskey
The galette des rois, celebrating Epiphany, the day the Three Kings (les rois) visited the infant Jesus, is baked throughout January in France. Composed...
Author: Dorie Greenspan
The texture of the crispy phyllo and the crunchy filling are perfect here with the warm halloumi. Most phyllo is sold frozen; defrost it slowly in the...
Author: Yotam Ottolenghi
A pretty-in-pink version of the classic favorite, these éclairs are filled with a raspberry cream made with fresh and freeze-dried raspberries for concentrated...
Author: Samantha Seneviratne
This sweet straddles East and West. Its name plays on French mille-feuille (mille-feuille means 1,000 leaves), but its structure follows the lines of Middle...
Author: Dorie Greenspan
These pastry nests may look rather composed and restaurant-like, but don't be put off. It's just a case of making the various elements separately; a day...
Author: Yotam Ottolenghi
This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions. It has...
Author: Melissa Clark