Author: Marcy Masumoto
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...
Author: Beatrice Ojankangas
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...
Author: Sam Worley
Author: Lara Ferroni
Author: Sachie Nomura
Author: Jacques Torres
All kinds of seasonal fruit are great in galettes. Serve warm (with ice cream or whipped cream) or at room temperature.
Author: Lukas Volger
Spinach and Feta Phyllo Triangles
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...
Author: Rose Levy Beranbaum
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...
Author: Nancy Silverton
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
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....
Author: Katherine Sacks
Author: Mary McCartney
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.
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
These sweet rolls are soft, pillowy, scented with cardamom, and streaked with a sweet, buttery cinnamon swirl.
Author: Kat Boytsova
Author: Trude Reder
Author: Jeanne Sauvage
This is my tangy updo to the sinfully sweet strawberry shortcake.
Author: Jerrelle Guy
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...
Author: Lillian Chou