Chef Joost
Moorkop (Dutch Chocolate Cream Puff)
The moorkop is a Dutch bakery counter secret with a difficult old name: crisp choux, a mountain of cream, and a dark chocolate cap you eat before it notices.
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 Lupita
Morelia Cajeta Wafers (Morelianas de Cajeta)
Michoacán's Morelia wafers are thin wheat obleas pressed crisp, filled with slow goat-milk cajeta, and dusted with toasted nut, the kind of sweet sold in markets and carried home in paper.
Chef Lupita
Morelianas de Santa Rosa
Morelia's convent dulce of fragile walnut discs and slow-cooked goat-milk cajeta, glossy, sticky, and thin enough to crack before it melts on the tongue. Michoacán knows it.
Chef Graziella
Mostaccioli Napoletani
The ancient spice cookies of Naples, shaped like diamonds and cloaked in dark chocolate. Every Neapolitan nonna makes these for Christmas, and now you will too.
Chef Lupita
Mostachones Morelianos
Michoacán's Morelia keeps these convent egg biscuits alive with nothing but beaten eggs, sugar, flour, and discipline. No leavening. The air is the structure.
Chef Elsa
Mostkekse (Upper Austrian Cider Cookies)
Upper Austrian cider cookies with a tangy, caramelized Most filling, sandwiched with apricot jam and dusted in powdered sugar. The Mostviertel in every bite.
Chef Dean
Mrs. Fields-Style Soft Chocolate Chip Cookies
Thick, buttery cookies with crisp golden edges yielding to impossibly soft centers studded with pools of melted chocolate. The recipe that made a Palo Alto housewife a household name.
Chef Lesia
Mykolaichyky (миколайчики, St Nicholas Honey Cookies)
These honey cookies are baked firm on purpose: little St Nicholas figures, stars, and horses meant to wait in a box, gather spice, and be found by sleepy children under the pillow.
Chef Dean
Nan Khatai
Buttery, cardamom-scented Indian shortbread with a tender crumb that dissolves on your tongue, crowned with emerald pistachios and carrying centuries of celebration in every bite.
Chef Takumi
Nanbu Senbei (南部せんべい)
Nanbu senbei ask for plain things: flour, water, salt, heat, and a firm press. The prize is the crisp round cracker with its delicate lacy mimi edge.
Chef Lupita
Nayarit Oven Biscuits (Gorditas de Horno)
Nayarit's baked gorditas de horno are thick corn masa biscuits worked with fresh cuajada, piloncillo, and manteca, then baked on banana leaves until bronzed at the edges.
Chef Dean
Nebraska Rhubarb Pie
A celebration of spring on the Great Plains, where German-Russian immigrants turned the humble pie plant into a tart, ruby-red masterpiece beneath a shattering lattice crust made with honest prairie lard.
Chef Dean
Neiman Marcus $250 Chocolate Chip Cookies
The infamous cookies that launched a thousand chain emails, featuring blended oats for tender chew and grated chocolate that melts into every bite. The legend was fiction, but the recipe is genuinely spectacular.
Chef Elsa
Nervenkekse (Hildegard's Spice Cookies)
Buttery spelt cookies from Hildegard von Bingen's medieval spice cupboard, warm with nutmeg, cinnamon, and cloves. Eight hundred years of wisdom in a biscuit tin, and they still work.
Chef Dean
Nevada Gateau Basque Pie
A golden, buttery tribute to the Basque sheepherders who shaped Nevada's high desert, this double-crusted pie holds silky almond pastry cream beneath its traditional cross-hatched top, as honest as the boardinghouses where it was born.
Chef Dean
New England Hermits
Chewy, molasses-dark drop cookies studded with raisins and walnuts, seasoned with the warm spices that colonial New England kitchens kept precious. These humble keepers improve for days.
Chef Dean
New Hampshire Maple Walnut Pie
A custardy celebration of New England's sugaring season, where amber maple syrup meets toasted walnuts in a buttery, shatteringly flaky crust that tastes like a New Hampshire farmhouse kitchen in late March.
Chef Dean
New Jersey Blueberry Crumb Pie
A celebration of New Jersey's legendary blueberry harvest, with jammy wild and cultivated berries bubbling beneath a shattering golden streusel, all cradled in a flaky butter crust that speaks to the Garden State's farmstand traditions.
Chef Dean
New Mexico Biscochitos
Flaky, anise-scented shortbread cookies rolled in cinnamon sugar, passed down from Spanish colonial kitchens to become New Mexico's official state cookie and a cherished holiday tradition across the Southwest.
Chef Dean
New Mexico Green Chile Apple Pie
A flaky, butter-lard crust cradling tender cinnamon apples laced with roasted Hatch green chiles, where the heat arrives on the finish like a whisper from the high desert. This is New Mexico in a pie plate.
Chef Remy
New Orleans Beignets
Puffy squares of yeast-risen dough, fried until golden and buried under a snowdrift of powdered sugar, served hot with café au lait the way they've done it in the French Quarter for two hundred years.
Chef Remy
New Orleans Café au Lait Éclairs
Delicate choux pastry piped into golden shells, filled with velvety chicory coffee cream that tastes like Sunday morning at Café Du Monde, finished with a glossy dark chocolate cap that shatters at the first bite.
Chef Dean
New York Black and White Cookies
Soft, cakey cookies cloaked in glossy vanilla and chocolate fondant icing, straight from the glass cases of New York's legendary Jewish bakeries. This is the cookie that taught a city to find common ground.
Chef Dean
New York Cheesecake Pie
All the dense, tangy magnificence of a New York deli cheesecake baked into a humble pie pan with a buttery graham crust that shatters under your fork. No water bath, no drama, just honest technique.
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