David finally learns to make pain d’epi, the loaf of bread that he’s been lusting after for decades, and finds it to be easy peasy. Whew.
Quiche for one? It sounds a lot more ambitious than it actually is. It’s truly a cinch to make. So go on. Love yourself a little.
A classic. And even better than we remembered. It’s like childhood 2.0. (We mean that in the best possible way, Mom.)
Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.
Okay. We have a confession. This baklava is not traditional. Not at all. But that doesn’t seem to be stopping it from disappearing.
This sneaky sable, a French shortbread of sorts that’s crisp on the outside, tender on the inside, is going to rock your world.
True to their name, these little lovelies practically snap when you take a nibble. We love truth in advertising.
The Christmas cookie that celebrated pastry chef Christina Tosi of Momofuku Milk Bar fame just can’t imagine life without.
If you just took a look at this stunning tart and thought, “Oh, I can’t do that!”, think again. We suspect you can.
David reveals his pie-crimping obsession and admits he’s been outcrimped by baker Libbie Summers and her 20 cool and classy pie crust tactics.
At long last, a slice of pumpkin pie is complete in and of itself—no dollop required. Pumpkin and meringue. So happy together.
Wowsers! (We can’t really think of anything else to say about these stunning cookies, except they’re far easier to make than you’d expect.)
We could blather on and on and on about this surprising riff on a Southern classic, but you best experience it for yourself.
We know you’ve always wanted to fling pizza dough like a boss. This recipe from Jim Lahey helps you do just that.
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