Chef Graziella
Paste di Meliga
The humble cornmeal cookies of Piedmont's wine country, where farmers' wives turned polenta flour and butter into something that has outlasted fashions and earned a place beside the region's finest wines.
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 Margarida
Pastéis de Feijão
The secret sweet of Torres Vedras, where humble white beans transform into silky custard-like filling. One bite and you'll never guess the ingredient. That's the magic.
Chef Margarida
Pastéis de Santa Clara
The half-moon pastries of Coimbra's cloistered nuns, crisp golden shells cradling a rich almond and egg yolk cream that speaks of centuries when convents fed both souls and sweet teeth.
Chef Margarida
Pastéis de Tentúgal
Dough stretched thin as breath, wrapped around golden egg custard, dusted with sugar and cinnamon. The nuns of Tentúgal spent centuries perfecting what your hands will learn today.
Chef Margarida
Pastel de Chila
Golden tarts born in convent kitchens, where nuns discovered that an unlikely vegetable could become the most elegant of sweets. The chila's threads shine like captured sunlight.
Chef Lupita
Pastelitos de Guayaba Yucatecos
Yucatán's panadería pastry, a crumbly lard-and-butter shortbread sealed around a slab of ate de guayaba and buried under powdered sugar. Sold wrapped in waxed paper to anyone with twenty pesos and a sweet tooth.
Chef Lupita
Pastelitos de Queso de Bola
Mérida's afternoon bakery pastry: a tender pasta quebrada shell hiding grated queso de bola from Holland, a whisper of sugar arguing with the sharp salt of the cheese. Sold by the piece, eaten with coffee.
Chef Lupita
Pastes Dulces de Hidalgo (Arroz con Leche y Pina)
Hidalgo's sweet side of Real del Monte pastes, hand pies with a firm lard crust, braided edge, and fillings of cinnamon rice pudding or thick pineapple.
Chef Graziella
Pastiera Napoletana
The ancient Easter tart of Naples, where cooked wheat, ricotta, candied citrus, and orange blossom water unite inside buttery pasta frolla. Made days ahead because patience is not optional.
Chef Fai
Thai Fried Dough Sticks (Patongo)
Chinese dough, Thai table. Patongo is proof the system absorbs everything: pair it with sangkhaya sweetened with palm sugar, tear it into jok laced with fish sauce, and a Chinese import becomes Bangkok breakfast.
Chef Lupita
Pay de Guayaba con Queso de Bola
Mérida's beloved guava and Edam pie, a flaky butter crust over softened ate de guayaba layered with grated queso de bola, the salt cutting the sweetness exactly the way Yucatecan repostería demands.
Chef Lupita
Pay de Nuez de Castilla Poblano
Puebla's walnut pay, made with the same nuez de Castilla that gives chiles en nogada its soul, baked into a dense, dark filling inside a tender pastry shell.
Chef Lupita
Pay de Queso de Bola Yucateco
Mérida's modern dessert icon, Tere Cazola's pay de queso de bola, where finely grated Edam disappears into a sweet custard set over a Maria cookie crust and topped with dark caramel. Salty, sweet, and unmistakably yucateco.
Chef Dean
Peach Cornmeal Drop Scones
Golden cornmeal scones loaded with juicy summer peaches, their craggy tops brushed with warm honey butter that pools into every crevice. This is porch-sitting food at its finest.
Chef Dean
Peanut Butter Blossoms
Tender peanut butter cookies rolled in sparkling sugar and crowned with chocolate kisses, pressed into their warm centers the moment they leave the oven. This is 1950s America on a cookie tray.
Chef Dean
Peanut Butter Chocolate Chip Cookies
Tender, chewy cookies where creamy peanut butter meets pockets of melted chocolate. Two American icons in perfect harmony, with just enough salt to make you reach for another.
Chef Dean
Peanut Butter Cup Cookies
Tender peanut butter cookie cups with a chocolate surprise nestled in their centers, these individual treats combine two American obsessions into one irresistible bite that disappears from cookie platters first.
Chef Dean
Peanut Butter Cup-Stuffed Cookies
Fudgy chocolate cookies concealing whole peanut butter cups that turn molten in the oven, creating a two-bite treasure of America's favorite flavor combination.
Chef Dean
Peanut Butter Oatmeal Cookies
Thick, chewy cookies where creamy peanut butter meets hearty oats, delivering that perfect balance of tender centers and lightly crisp edges that disappear from the cooling rack faster than you can bake them.
Chef Dean
Peanut Butter Sandwich Cookies
Two fork-pressed peanut butter cookies embracing a cloud of peanut butter buttercream. This is the cookie jar classic that disappears first at every potluck, and the recipe you'll be asked to share.
Chef Dean
Peanut Butter Swirl Brownies
Dense, fudgy chocolate brownies marbled with ribbons of creamy peanut butter, combining two American pantry staples into something greater than either could achieve alone.
Chef Remy
Pecan Pie Bars
Buttery shortbread crust beneath a layer of gooey, caramelized pecans, all the magic of grandmother's pecan pie made portable for potlucks, holidays, and any occasion that calls for something sweet and Southern.
Chef Remy
Pecan Praline Scones
Buttery, crumbly scones loaded with chunks of caramelized pecan praline and drizzled with brown sugar glaze, bringing the sweetness of a New Orleans praline shop to your breakfast table.
Chef Remy
Pecan Sticky Buns with Cane Syrup
Pillowy yeasted rolls baked in a bubbling bath of butter, brown sugar, and Steen's cane syrup, then flipped to reveal a crown of caramelized Louisiana pecans that shatter and stick to your fingers in the best possible way.
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