Author: Alain Ducasse
Author: Elana Amsterdam
Author: Jeanne Thiel Kelley
Author: Joanne Chang
This stunning bread gets its branch-like form by taking a shaping cue from the classic French baguette bread, Pain d'Epi (a.k.a. wheat stalk bread). Use sharp scissors to cut the dough and gently move...
Author: Katherine Sacks
Author: Paul Flynn
Author: Alain Ducasse
This savory pie is baked in a flaky phyllo pastry shell.
Author: Rebecca Jurkevich
Author: Julie Richardson
Author: Ian Knauer
Author: Mary Cech
Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you're golden.
Author: Bon Appétit Test Kitchen
Author: Amanda Rockman
Author: Susan Herrmann Loomis
Crispy Salt-and-Pepper Chicken Skin
Author: Eli Dahlin, Damn the Weather, Seattle, WA
Author: Tamasin Day-Lewis
Top off this classic tangy lemon cake with a jammy apricot and lemon glaze for extra sweetness.
Author: Alison Roman