Chef Joost
Mergpijpjes
The name means little marrow bones, but the joke is sweet: sponge, jam, buttercream, almond marzipan, and chocolate from the Dutch pastry-shop window.
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Dimitra
Metsovo Kotopita (Κοτόπιτα Μετσόβου)
Metsovo's kotopita is a mountain chicken pie: pulled meat, rice, onion, a little cinnamon, and phyllo that stays crisp because the filling is cooked dry first.
Chef Ally
Meyer Lemon Poppy Seed Scones
Tender, golden scones bright with Meyer lemon zest and scattered with poppy seeds, finished with a thin citrus glaze that catches the light like frost on a winter garden.
Chef Zohra
M'hanncha (محنشة)
A Fassi celebration pastry coiled like its name, warqa wrapped around almond paste scented with orange blossom, baked gold, then brushed with honey until the spiral catches the light.
Chef Dean
Michigan Tart Cherry Pie
A lattice-crowned celebration of Michigan's Montmorency cherries, bracingly tart and honest, baked in a flaky butter crust until ruby juices bubble through the woven top. This is the pie that wins blue ribbons.
Chef Juliana
Mil-folhas de Padaria
You think laminated pastry is a locked door. It isn't. Bake the pastry flat, make a real creme de confeiteiro, stack three layers, and the padaria comes home.
Chef Elsa
Milchrahmstrudel
Torn bread soaked in sweet vanilla cream, rolled in hand-stretched dough, and baked in a custard bath until golden and trembling. Vienna's oldest strudel, and still its most comforting.
Chef Dean
Millionaire's Shortbread
Three layers of pure indulgence: crumbly butter shortbread, golden chewy caramel, and a glossy dark chocolate cap finished with flaky salt. The name promises wealth, and these bars deliver.
Chef Thomas
Millionaire's Shortbread
Buttery shortbread, thick caramel cooked slow and patient from a tin of condensed milk, and dark chocolate set in a clean snap over the top. Three layers in one tin, none of them difficult, all of them generous.
Chef Thomas
Mince Pies
Buttery shortcrust pies filled with brandy-soaked dried fruit and orange zest, baked until the kitchen smells like the week before Christmas and someone is bound to wander in asking when they'll be ready.
Chef Dean
Minnesota Honeycrisp Apple Pie
A towering double-crust pie celebrating Minnesota's pride and joy: the Honeycrisp apple, its sweet-tart flesh nestled in warm spices and encased in a shatteringly flaky lard crust that would win any state fair blue ribbon.
Chef Dean
Minnesota Scandinavian Spritz Cookies
Delicate butter cookies pressed into festive shapes, carrying the traditions of Scandinavian grandmothers who settled the frozen prairies and warmed their kitchens with these tender, almond-scented treasures every December.
Chef Remy
Mississippi Mud Brownies
Three layers of pure Southern indulgence: a fudgy, pecan-studded brownie base blanketed with pillowy marshmallows and draped in rich chocolate frosting, named for the dark, muddy banks of the great river herself.
Chef Dean
Mississippi Mud Pie
Three layers of unapologetic chocolate excess: a crumbly cookie crust, a dense brownie heart, and velvet pudding crowned with clouds of whipped cream. This is the pie that made the Mississippi Delta famous for something other than blues.
Chef Dean
Missouri Paw-Paw Pie
A silken custard pie showcasing the paw-paw, America's largest native fruit, with its haunting tropical flavor of banana and mango, nestled in a flaky butter crust and crowned with billows of fresh cream.
Chef Ally
Mixed Berry Galette with Almond Cream
A rustic French pastry that celebrates imperfection: buttery, shatteringly flaky crust folded around clouds of almond cream and jewel-bright summer berries, baked until the edges caramelize and the fruit bubbles with joy.
Chef Takumi
Mochi Rice Crackers (おかき, Okaki)
Okaki begins with leftover mochi and patience. Dry it well, fry it steadily, and each piece blooms into a tender rice cracker with a soy-dark shine.
Chef Elsa
Mohnkekse mit Powidl
Crumbly poppy seed shortcrust from the Waldviertel, sandwiched with dark, spiced Powidl and dusted in powdered sugar. Two of Austria's oldest regional ingredients, together in one bite.
Chef Elsa
Mohnkipferl (Poppy Seed Crescent Cookies)
Buttery crescent cookies from the Waldviertel poppy fields, where ground seeds turn a simple Mürbteig dark, fragrant, and quietly extraordinary. Christmas baking the Lower Austrian way.
Chef Elsa
Mohnstrudel
Hand-stretched strudel filled with dark, dense Waldviertel poppy seeds cooked in milk and rum, baked golden and dusted with powdered sugar. The Christmas Mehlspeise that smells like an Austrian kitchen in December.
Chef Dean
Monster Cookies
Massive flourless cookies stuffed with oats, peanut butter, M&Ms, and chocolate chips. These Midwestern legends prove that sometimes more is more, and restraint is overrated.
Chef Takumi
Mont Blanc Eclair (モンブランエクレア)
A Mont Blanc eclair looks like pastry-shop handwriting, but the grammar is plain: dry the choux, bake it hollow, cool it fully, then let chestnut cream do the speaking.
Chef Dean
Montana Huckleberry Pie
A flaky butter crust cradling the wild purple berries that cannot be farmed, only foraged from Montana's mountain forests. This is the pie that stops traffic at roadside diners and wins blue ribbons at county fairs from Missoula to Great Falls.
Chef Zohra
Montécaos (مونتيكاو)
Pale, friable Moroccan montécaos, the Andalusi shortbread carried west: oil, flour, sugar, and one cinnamon mark, pulled from the oven before color steals the melt.
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