Chef Takumi
Matcha-Anko Shu Cream (抹茶あんこシュー)
Crisp shells, bitter matcha custard, and soft tsubu-an sit together in one small puff. The secret is drying the dough well enough that steam can lift it hollow.
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.
881 recipes
Culinary Explorer
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Recipes
Chef Takumi
Matcha Shū Cream (抹茶シュークリーム, matcha cream puffs)
Stone-milled matcha is the first secret here: a crisp shell, properly dried over heat, and a cool green cream that tastes of tea rather than sugar.
Chef Dean
Matcha White Chocolate Cookies
Tender, chewy cookies with vibrant matcha earthiness balanced by pools of melted white chocolate. A fusion of Japanese tea culture and American cookie tradition that proves great flavors know no borders.
Chef Dean
Matcha White Chocolate Shortbread Sandwiches
Butter-rich shortbread tinted jade green with ceremonial matcha, sandwiching a silky white chocolate ganache that melts on your tongue. These elegant cookies bridge East and West with every tender, crumbly bite.
Chef Lesia
Medivnyk (медівник, spiced honey cake)
Thin honey layers go into the tin crisp and coppery, then spend a night drinking sour cream until the cake cuts clean and tender, almost custardy at the fork.
Chef Lesia
Medovi Pryanyky (медові пряники, honey-spice cookies)
Honey goes dark in the pan before the flour arrives, turning from meadow-sweet to bitter-edged and warm. That change is the whole cookie.
Chef Lesia
Medovo-Makovyi Pliatsok (медово-маковий пляцок, honey-poppy layered cake)
A proper pliatsok is judged from the side: black poppy, amber honey, white sour cream, all pressed overnight until the layers settle into one tall Christmas slice.
Chef Dean
Melomakarona
Aromatic Greek Christmas cookies, fragrant with orange and warm spices, bathed in honey syrup until they glisten like amber jewels. These improve with each passing day, making them the ideal make-ahead holiday treat.
Chef Thomas
Melting Moments
A small, oat-jacketed biscuit with a cherry on its head, the kind of thing you make on a wet afternoon when the kettle has been on twice already and the radio is muttering away in the corner.
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.
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.
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