Chef Dean
Doubletree Hotel Chocolate Chip Cookies
The legendary hotel check-in cookie, finally revealed. Rolled oats and walnuts give these thick, chewy cookies their signature satisfaction that millions of travelers have craved between visits.
Recipe Archive
Pastries & Cookies
Pastries and cookies reward precision without losing warmth. Browse doughs, fillings, laminated layers, bars, pies, and small bakes made for sharing.
881 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Joost
Drabbelkoeken
Friesland's nearly vanished funnel cookie from Sneek is a verb made edible: batter dribbled in buttery loops until it sets into crisp lace, rich enough to command silence over coffee.
Chef Joost
Driekoningentaart
A flaky Epiphany tart with almond frangipane and one hidden bean, where the last candle of Christmas becomes a crown at the table.
Chef Dean
Dulce de Leche-Stuffed Alfajores
Impossibly tender cornstarch cookies sandwiching thick dulce de leche, their edges rolled in coconut. These South American favorites dissolve on your tongue in a way that defies what you think a cookie can be.
Chef Joost
Dutch Banketbakkerij Eclairs
A French lightning bolt found a Dutch coffee table: crisp choux, cool banketbakkersroom, and dark chocolate fondant, the small pastry that makes koffietijd feel like a family occasion.
Chef Thomas
Ecclefechan Butter Tart
A dark, treacly Scottish tart of dried fruit and walnuts bound with brown sugar and butter, sharpened with a splash of vinegar that turns sweetness into something altogether more interesting.
Chef Thomas
Eccles Cakes
Buttery puff pastry parcels stuffed with spiced currants and peel, slashed three times and crusted with demerara, the Lancashire teatime tradition that earns its place beside a wedge of crumbly cheese.
Chef Takumi
Eclair (エクレア, Ekurea)
An eclair looks like bakery sleight of hand, but it is only hot dough, patient drying, and cream piped after the shell has cooled. Get the custard right and the rest behaves.
Chef Thomas
Egg Custard Tart
A proper British custard tart with a crisp shortcrust base, a silky vanilla custard barely set, and a thick veil of fresh nutmeg grated over the top.
Chef Dean
Egg Kichel
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
Eierkoeken
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
Eisenbahner (Railroad Cookies)
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
Elenitas Yucatecas
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
Empanadas de Cajeta del Bajío
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
Empanadas de Cajeta de Comitán
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
Empanadas de Calabaza de Día de Muertos
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
Empanadas de Camote Guerrerenses
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 Squash Empanadas (Empanadas de Chilacayote)
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
Empanadas de Coco Yucatecas
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
Empanadas de la Concepción
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
Empanadas de Leche de Aguascalientes
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
Empanadas de Piña de Comitán
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
Empanaditas de Lechecilla Oaxaqueña
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
Empire Biscuits
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.
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