Every Easter when I was growing up, I would wake up to the smell of makoviy rulet, a poppy seed and nut roll that's a traditional baked delicacy popular all over Ukraine. Making the dough can be quite...
Author: Olia Hercules
No butter? No problem! This ooey-gooey monkey bread, ribboned with layers of sweet, aromatic spiced pecans and pumpkin seeds and drizzled with caramel sauce, doesn't need it.
Author: Katherine Sacks
Author: Larraine Perri
Author: Sema Wilkes
Author: Gerardo Gonzalez
Author: Anita Lo
Author: Sara Bonisteel
Don't let the humble name fool you. These little cookies are bursting with flavor. They're reminiscent of those fig cookies you had as a kid-raised to the third power. The cream pastry is tender and flaky,...
Author: Samantha Seneviratne
Author: Nick Malgieri
Author: Wendy Popp
Author: Sarah Patterson Scott
Author: James Beard
Author: Paul Grimes
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
Author: Mary Charlotte McCall
Author: Barbara H. Anderson
Author: Kent Rathbun
This recipe has one of the most un-pie pie fillings you'll ever come across. There's nothing moist or juicy about it, and the name itself could very well scare you off, but somehow it all comes together....
Author: Ken Haedrich
Author: Frank Stitt
A whole pecan pie is a lot of work if you're just serving dessert to two or four people. Instead, make this elegant little galette studded with whiskey-soaked cranberries.
Author: Anna Stockwell
Author: Bonnie Bennett
Author: Diane Morgan
Shortening makes for the flakiest pie crust. But you won't miss the buttery flavor-there's plenty in the filling.
Author: Jennifer Iserloh