Recipe Archive
Pastries and cookies reward precision without losing warmth. Browse doughs, fillings, laminated layers, bars, pies, and small bakes made for sharing.
800 recipes
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Dean
Impossibly light bow-tie cookies that shatter at first bite, dusted in sugar and carrying the weight of generations. These pareve wonders earned their nickname 'nothings' because they seem to disappear the moment they touch your tongue.
Chef Joost
The name is wonderfully plain, egg cakes, yet the secret is all air: a bakery-shelf disc so light it belongs beside coffee, butter, and the small hunger before lunch.
Chef Elsa
Buttery Mürbteig bars with piped marzipan tracks and Ribiselmarmelade gleaming between like signal lights, the Viennese Christmas cookie that rewards precision with something beautiful enough to give as a gift.
Chef Lupita
Yucatan's buttery sugar-dusted cookie from Pan Elena Vales, Merida's oldest panaderia. Lard, orange flower water, lime zest, and a recipe the family has guarded since 1865.
Chef Lupita
Guanajuato's Bajío pastry of lard-flaked wheat dough folded around thick Celaya cajeta, baked until golden, then rolled in canela sugar for the merienda table beside café de olla.
Chef Lupita
Chiapas highland empanadas from Comitán, baked with a tender wheat and lard dough wrapped around slow-cooked cajeta de leche quemada, made for panadería trays and afternoon coffee.
Chef Lupita
Hidalgo's Day of the Dead pumpkin empanadas fold calabaza en tacha into a tender lard pastry, baked until the edges brown and the piloncillo syrup stains the crumb.
Chef Lupita
Guerrero's Chilapa market sweet, camote cooked down with piloncillo and canela, folded into an anise-scented dough, then fried until the edges blister and turn golden.
Chef Lupita
Michoacan's Purépecha sweet empanadas, filled with stringy chilacayote cooked down in piloncillo and warm spices, then sealed in a lard dough that bakes crisp at the edge and tender inside.
Chef Lupita
Yucatán's fried coconut empanadas, sweetened with piloncillo and Mexican canela, with a faint corn note from masa harina in the dough. The merienda staple that shows up on the Hanal Pixan altar every November.
Chef Lupita
Yucatán's conventual fried empanadas, wheat dough enriched with lard and sherry, filled with piloncillo-sweetened camote and rolled in cinnamon sugar. A recipe carried down from the Conceptionist nuns of 16th-century Mérida.
Chef Lupita
Aguascalientes empanadas de leche are tender galletas made with manteca de cerdo, sealed around thick milk custard, scented with canela and Mexican vanilla, then sugared warm.
Chef Lupita
Highland Chiapas empanadas from Comitán, folded around pineapple cooked down with piloncillo and canela, then baked until the pastry is pale gold, tender, and firm enough for a market basket.
Chef Lupita
Oaxaca's festival pastry from the Valles Centrales, crisp wheat dough sealed around thick milk and egg-yolk custard, the kind sold outside church during Easter and patron saint fairs.
Chef Thomas
A pair of pale shortbread rounds held together with raspberry jam, dressed in white icing and a glace cherry. The biscuit your grandmother bought from the bakery on a Saturday morning.
Chef Lupita
Colima's corn cookie from Lo de Villa, built with piloncillo syrup, nixtamalized corn flour, cinnamon, and manteca de cerdo, the kind of bakery work that feeds a family for days.
Chef Klaus
A cold Mürbeteig ball, one clean hollow, and a spoon of tart jelly: Engelsaugen are Advent cookies that fail only when the dough gets warm.
Chef Dean
Dark chocolate chip cookies with a secret weapon: instant espresso that deepens chocolate flavor without announcing itself. Crisp edges, chewy centers, and a complexity that keeps people guessing.
Chef Dean
Buttery shortbread infused with bold espresso, snapped crisp and half-coated in dark chocolate. These are grown-up cookies for people who take both their coffee and their baking seriously.
Chef Dean
Soft cream cheese cookies crowned with crunchy everything bagel seasoning, delivering the salty-seedy-garlicky punch of your favorite New York breakfast in dessert form. Sweet dough meets savory topping. Your brain won't know what hit it.
Chef Margarida
The fried spirals of Portuguese feiras, piped hot into oil and rolled in cinnamon sugar. Street food you eat walking, paper cone in hand, powdered sugar on your chin. This is what summer tastes like.
Chef Elsa
Rum-scented yeast doughnuts fried golden with a pale ring around the equator, filled with warm Marillenmarmelade and dusted in powdered sugar. Austria's Carnival wouldn't start without them.
Chef Zohra
The Moroccan biscuit that waits well: anise-scented logs baked once, cooled, sliced thin, then baked again until crisp enough for mint tea and generous enough for guests.
Chef Ally
Ripe September figs nestled in buttery almond cream, finished with a drizzle of local honey and scattered thyme leaves. A tart that tastes like the last warm days of summer, worth every moment of waiting.
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