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 Elsa
Carinthian Christmas cookies made with earthy buckwheat flour and dark honey, rolled thin, cut into shapes, and baked until they fill the kitchen with the smell of southern Austria's mountains.
Chef Elsa
Hand-stretched strudel filled with rum-laced chestnut puree, toasted breadcrumbs, and a whisper of lemon zest. Autumn in Austria, rolled up and baked golden.
Chef Makoa
Tonga's sweet yeast keke, spooned or shaped from soft dough and fried golden, the kind of comfort passed around after church with tea, Milo, and enough for the whole kāinga.
Chef Makoa
Sāmoa's keke saiga is the hot fritter from the family kitchen and roadside table, crisp at the edges, soft inside, sweet enough, and best shared before it cools.
Chef Dean
Silky, boozy confections rolled in toasted pecans and dipped in dark chocolate, carrying nearly a century of Kentucky tradition in every bite. No baking required, just patience and good bourbon.
Chef Dean
A gooey, bourbon-laced custard studded with walnuts and chocolate chips, baked until the top crackles and the center sets just enough to slice while still yielding to a fork. This is the pie Louisville built its first Saturday in May around.
Chef Joost
The Limburg birthday tart with a soft gistdeeg base, whole sour cherries, and a lattice that lets the filling darken, bubble, and tell the season plainly.
Chef Joost
Kerstkrans means Christmas wreath, but the secret is inside: a golden ring of puff pastry carrying almond paste, the banket centrepiece of a Dutch holiday table.
Chef Dean
Buttery shortbread-style cookies bursting with Florida key lime flavor, topped with a puckery citrus glaze that cracks when you bite through. The pie's tropical tang, portable.
Chef Elsa
Tyrol's beloved fried dough, stretched thin over the back of your hand until you can nearly see through it, then dropped into hot lard where the center crisps and the rim puffs into golden clouds.
Chef Elsa
Hand-stretched strudel filled with sweet summer cherries, butter-toasted breadcrumbs, cinnamon, and lemon zest, baked golden and dusted with powdered sugar while it's still warm from the oven.
Chef Dean
The glorious American tradition of raiding your pantry and throwing it all into cookie dough. Salty pretzels, shattered potato chips, chocolate chunks, toasted nuts, candy pieces—controlled chaos that delivers in every single bite.
Chef Joost
The name means bald heads, a rude little joke for wafer-thin cookies whose pitted caramel tops prove the Dutch can make frugality crackle.
Chef Fai
Rice flour, not wheat. Nam wa banana, not Cavendish. Coconut and sesame in the batter, not on top. Every ingredient in a street vendor's kluay tod is a decision, and every decision follows a rule.
Chef Klaus
Knieküchle works when the middle is stretched thin enough to read through, while the rim stays fat; the fryer then gives you paper-crisp center and soft bread in one pastry.
Chef Joost
Kniepertjes are the flat New Year wafers of Drenthe, Groningen, and Overijssel: the old year pressed thin, its secrets already opened, crisp enough to snap under your teeth.
Chef Dean
Pillowy Austrian coconut macaroons with crisp edges and tender, chewy centers, finished with a glossy dark chocolate base that makes them as beautiful as they are irresistible.
Chef Elsa
Soft coconut clouds perched on thin Oblaten wafers, golden at the tips and chewy in the middle. Three ingredients do all the work if you treat them right.
Chef Joost
A coconut cookie with one foot in the old European macaroon family and the other in the Dutch coffee tin: frugal, chewy, golden, and better for being left a little rough.
Chef Klaus
The Advent macaroon that works only when the egg-white mixture is warmed gently first, so the coconut hydrates, the peaks hold, and the middle stays soft.
Chef Dean
Tender, flaky cream cheese pastry enveloping pockets of fruit preserves, dusted with drifts of powdered sugar. These beloved Polish Christmas cookies melt on the tongue and fill the kitchen with memories of old-world baking.
Chef Dimitra
Thessaloniki's Kopenhagi is almond sponge hidden between buttered phyllo, baked until gold, then soaked with lemon syrup for the city's old celebration table.
Chef Ally
Brittany's legendary butter cake, layers of simple bread dough folded with European butter and sugar that caramelizes into a shattering, amber-lacquered shell around a soft, impossibly rich interior.
Chef Dimitra
Koullourka Kyprou are Cyprus's sesame-crusted Easter rings, gently sweet and fragrant with mahlepi and mastic, with sourdough giving the small breads their chew and long keeping.
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