Chef Dimitra
Hortopita Ipeirotiki (Χορτόπιτα Ηπειρώτικη)
Epirotic hortopita is a mountain greens pie: handrolled phyllo, a sharp mix of horta, leeks, dill, mint and olive oil, baked until the edges crack and the bottom stays crisp.
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.
800 recipes
Culinary Explorer
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Recipes
Chef Dean
Hot Cocoa Cookies with Molten Marshmallow Centers
Deep, dark chocolate cookies concealing a secret: molten marshmallow centers that ooze when you break them open. Topped with toasted mini marshmallows, these capture everything you love about a steaming mug of cocoa in cookie form.
Chef Elsa
Husarenkrapferl
Buttery almond shortcrust rolled into small balls, pressed with your thumb, and filled with jewel-bright jam. The cookie that belongs on every Austrian Christmas plate.
Chef Thomas
Iced Gingerbread Men
Soft, spiced gingerbread men rolled out on a December afternoon and decorated by whoever happens to be in the kitchen, which is usually most of the family.
Chef Dean
Iced Oatmeal Cookies
Tender spiced oatmeal cookies with crisp edges and soft centers, finished with a sweet vanilla glaze that hardens to a crackly shell. The cookie jar classic your grandmother made, perfected.
Chef Dean
Idaho Spud Pie
A towering tribute to Idaho's beloved Spud candy bar: chocolate cookie crust layered with dark ganache, billowy homemade marshmallow filling, and a generous crown of toasted coconut dusted with cocoa. Pure roadside diner nostalgia in every forkful.
Chef Joost
IJzerkoekjes (Vlaardingen Iron Cookies)
A cookie named for the iron that marks it, not for hardness: soft cinnamon discs from Vlaardingen, pressed in a checkered pattern and packed for the herring boats.
Chef Dean
Illinois Pumpkin Pie
A silky spiced custard nestled in a flaky all-butter crust, honoring Illinois's reign as America's pumpkin capital. This is the pie that ends Thanksgiving properly, with a slice that trembles on the fork and tastes like autumn made edible.
Chef Dean
Indiana Sugar Cream Pie
A humble masterpiece of cream, sugar, and patience, baked until the top blisters into a golden caramel crust while the filling sets to spoonable silk. This is poverty cooking elevated to art form.
Chef Dimitra
Ionian Pasta Flora (Πάστα Φλώρα Ιονίου)
Pasta Flora is the Ionian-Venetian jam tart Greece made its own: tender shortcrust, thick fruit filling, and a lattice that bakes firm enough for school-day squares.
Chef Dean
Iowa Sour Cream Raisin Pie
The humble funeral pie of the Iowa heartland: plump raisins suspended in spiced sour cream custard, crowned with golden-peaked meringue that shatters into sweetness with every forkful. This is the pie that built church suppers.
Chef Elsa
Ischler Törtchen
Hazelnut shortcrust rounds from the emperor's summer retreat, sandwiched with chocolate buttercream, bathed in dark chocolate glaze, and finished with a single bright pistachio.
Chef Dean
Italian Rainbow Cookies
Three delicate almond sponge layers in the colors of the Italian flag, sandwiched with fruity jam and dressed in bittersweet chocolate. These labor-of-love cookies honor generations of Italian-American bakers.
Chef Lupita
Jalisco Piloncillo Ring Cookies (Coricos)
Jalisco's crisp corn ring cookie, sweetened with piloncillo, scented with anise, and shaped by hand for dunking in coffee without falling apart.
Chef Thomas
Jam Sandwich Biscuits
Buttery shortbread rounds with a little cutout window of raspberry jam, the kind of biscuit that makes a wet afternoon feel like the right place to be.
Chef Thomas
Jam Tarts
Twelve small shortcrust tarts filled with spoonfuls of whatever jam is in the cupboard, baked until the pastry is pale gold and the fruit bubbles in their centres like tiny stained-glass windows.
Chef Joost
Janhagel
The old Dutch tray cookie named for the rabble: one buttery slab, almond and sugar scattered like a noisy crowd, baked thin and cut while warm.
Chef Joost
Jodenkoeken
The name is blunt, the biscuit is plain, and that is the trick: a broad North Holland butter cookie whose quiet snap carries Jewish Holland, Alkmaar bakers, and the coffee tin.
Chef Dean
Joe Froggers
Massive, deeply spiced molasses cookies that kept New England sailors fed across the Atlantic. Chewy, rum-scented, and dark as a nor'easter, these are the cookies that built a seafaring tradition.
Chef Zohra
Kaab el Ghazal (كعب الغزال)
The Fassi queen of the tea tray: pale crescent pastry wrapped around orange-blossom almond paste, delicate in the hand, generous beside mint tea.
Chef Zohra
Kaak d'Oujda (كعك وجدة)
My eastern frontier's ring biscuit, fragrant with anise, sesame, and orange blossom, pinched into a dentelled circle and baked firm enough to keep by the tin for Eid callers.
Chef Takumi
Kaki-pī (柿ピー, spicy rice crackers with peanuts)
A handful of crisp soy-chile arare, a handful of roasted peanuts, and a little restraint: Kaki-pī is snack food, drinking food, and home comfort, all decided by balance.
Chef Dimitra
Kalitsounia Kritis (Καλιτσούνια Κρήτης)
Crete's little Easter cheese pies are pinched open around sweet fresh myzithra, mint, and cinnamon, with a tender olive-oil dough that stays soft after baking.
Chef Dean
Kansas Sunflower Seed Pie
A golden prairie tribute where toasted sunflower seeds swim in a buttery caramel filling, delivering all the sticky satisfaction of pecan pie while celebrating the Sunflower State's most iconic crop.
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