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Peach Galette

Author: Marcy Masumoto

Butter Pie Crust

Butter Pie Crust

Beef and Potato Pasties

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 as they worked in the mines. For good reason-it's...

Author: Sam Worley

Danish Pastry Braid

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 her television show. There Ojakangas demonstrated...

Author: Beatrice Ojankangas

Yorkshire Puddings

Author: Mary McCartney

Croissant Dough

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 a batch of Parma braids or a princess ring. Or make...

Author: Nancy Silverton

Overnight Waffles

This waffle recipe from Mark Bittman's How to Bake Everything requires an overnight rise from yeast, resulting in the most flavorful breakfast pastry possible.

Author: Mark Bittman

Chocolate Truffles

Author: Jacques Torres

Fruit Galette

All kinds of seasonal fruit are great in galettes. Serve warm (with ice cream or whipped cream) or at room temperature.

Author: Lukas Volger

French Crullers

Author: Lara Ferroni

Spanakopita

Spinach and Feta Phyllo Triangles

Hot Cross Buns

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 also like to vary the dried fruit - a mix of chopped...

Extra Flaky Pastry Dough

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

Flaky Cream Cheese Pie Crust

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 cheese pie crust because, in addition to being...

Author: Rose Levy Beranbaum

Gyoza (Japanese Dumplings)

Author: Sachie Nomura

Belgian Style Yeast Waffles

This classic recipe produces waffles that are wonderfully crisp outside, and creamy and moist inside. Even when cooling, they retain their wonderful texture.

Author: King Arthur Baking Company

Chocolate Raspberry Soufflé

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. Whip the eggs until just medium firm so they...

Author: Katherine Sacks

BA's Best Morning Buns

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

Cardamom Knots

These Swedish morning buns, also known as *Kardemummabullar*, are traditionally paired with coffee and have an amazing floral and delicately peppery flavor.

Author: Martha Collison

Sister Pie Crust

Apple cider vinegar helps to tenderize this all-butter pie crust.

Sweet Ricotta Pastries

Author: Gina Marie Miraglia Eriquez

Jelly Doughnuts

Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.

Grandma Douglas's Schnecken

Author: Tom Douglas

Best Ever Pie Crust

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 to substitute more butter for the lard here.

Author: Toni Tipton-Martin

Linzertorte

Author: Trude Reder

Chocolate Hazelnut Napoleons

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 a sleek, modern look.

Author: Lillian Chou