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
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Chef Remy
A towering celebration of silky coconut custard nestled in a shatteringly crisp butter crust, crowned with clouds of golden-tipped meringue and a snowfall of toasted coconut that whispers of Sunday suppers and special occasions.
Chef Remy
A buttery pecan frangipane nestled in flaky pastry, topped with jammy fresh figs and a whisper of local honey, the kind of dessert that closes a Louisiana table with the same warmth it started.
Chef Remy
Paper-thin pecan cookies with shatteringly crisp edges and deep caramel sweetness, the kind of elegant treat that proves Louisiana country baking can hold its own against any Parisian pastry shop.
Chef Dean
Golden, crackle-crusted hand pies from Louisiana's oldest town, stuffed with Cajun-spiced beef and pork that's been simmered with the holy trinity until the filling practically begs for a flaky crust to call home.
Chef Remy
Silky citrus curd kissed by Louisiana sunshine, cradled in a buttery shortbread shell that shatters at first bite, topped with clouds of fresh cream and the bright perfume of satsuma zest.
Chef Remy
Light-as-air choux pastry shells cradling billows of fresh strawberry cream, crowned with a rosy glaze made from real Louisiana berries, the kind of elegant yet honest dessert that makes springtime worth celebrating.
Chef Remy
Flaky buttermilk biscuits split warm from the oven, piled high with sugar-kissed Louisiana strawberries swimming in their own rosy syrup, crowned with billows of real whipped cream.
Chef Remy
A silky, spice-kissed custard of roasted Louisiana sweet potatoes nestled in a buttery, flaky crust, the kind of pie that closes a meal the way it should be closed: with love on a plate.
Chef Dean
Fragrant semolina cookies with tender, sandy shells encasing warmly spiced date paste, pressed into decorative molds and dusted with powdered sugar. These ancient treats connect generations across the Middle East.
Chef Joost
Little streams of the Maas, baked into slim butter cookies: Rotterdam's nearly forgotten almond-filled koekjes, born in a baker's hand and saved by a granddaughter's memory.
Chef Dimitra
Thessaloniki's custard flogeres are phyllo flutes for the celebration tray: tight rolls of vanilla cream, real butter, and cold syrup poured over hot pastry so they stay crisp.
Chef Dimitra
Macedonian prasopita is winter leek pie at its plain best: sweet collapsed leeks, salty feta, dill, and crisp phyllo baked in a generous tapsi.
Chef Dimitra
Macedonian spanakopita is a full-tray spinach and feta pita with leeks, dill, and oil-brushed phyllo. Salt the greens and wring them dry, and the bottom stays crisp.
Chef Thomas
Tudor tarts of puff pastry, curd cheese, almonds and lemon, baked until the tops puff and crack and turn golden. The kind of small ceremony a winter afternoon asks for.
Chef Dean
Tender, golden Swiss butter cookies perfumed with fresh lemon zest, brushed with egg wash to achieve that signature glossy finish that has graced holiday tins from Zurich to Geneva for generations.
Chef Dean
A double-crust celebration of Maine's legendary wild blueberries, those tiny, intensely flavored gems raked from the barrens each August, baked beneath a golden, butter-flaked crust that shatters at the first press of a fork.
Chef Lesia
The black poppy filling is the point: dense, glossy, honeyed, almost mineral, rolled so tightly through soft dough that every slice looks like a winter night with a gold edge.
Chef Lesia
Poppy seeds are the sound of Makoviy: toasted, crushed, and whispering under your teeth in small honey cookies baked when the heads ripen in the August heat.
Chef Lesia
The cherries fight back: tart July fruit cuts through sweet, oily poppy seed filling, staining the soft yeast crumb violet at the seams.
Chef Makoa
Portuguese dough brought to Hawaiʻi plantation camps in 1878, fried holeless and rolled hot in sugar until the paper bag turns sweet and warm in your hands.
Chef Margarida
Azorean fried dough that puffs into golden pillows, rolled in cinnamon sugar while still warm. The taste of Carnival, of celebration, of using every good thing in the kitchen before the fasting begins.
Chef Dean
The toasty, nostalgic sweetness of old-fashioned malt powder transforms the classic chocolate chip cookie into something that tastes like your fondest memory of an American soda fountain.
Chef Thomas
A pastry case spread thickly with raspberry jam, filled with proper vanilla custard, and finished with a snowfall of coconut and a cherry. The pudding that taught a generation what afters meant.
Chef Elsa
Soft marzipan crescents pressed into sliced almonds and baked until golden, both ends dipped in dark chocolate. The quietest, most elegant cookie on the Austrian Christmas plate.
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