Recipe Archive
Pastries and cookies reward precision without losing warmth. Browse doughs, fillings, laminated layers, bars, pies, and small bakes made for sharing.
881 recipes
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Chef Dean
The cookie recipe that changed everything. A 36-hour rest transforms ordinary dough into something extraordinary: crackled tops, toffee notes, and a chew that haunts your memory long after the last crumb disappears.
Chef Dean
Chewy oatmeal cookies studded with butterscotch chips, where brown sugar meets old-fashioned oats in a marriage of toffee sweetness and wholesome texture that improves with every batch you bake.
Chef Dean
Thick, chewy oatmeal cookies with pockets of melted chocolate, the kind that bend before they break and taste like someone actually cares about your happiness.
Chef Dean
Thick, chewy oatmeal cookies transformed by toasted coconut flakes that add caramelized sweetness and satisfying texture. The kind of cookie that disappears from the cooling rack before you can hide them.
Chef Dean
Chewy oatmeal cookies with ruby-red cranberries and pools of melted white chocolate, striking that perfect balance between tart and sweet that makes you reach for just one more.
Chef Dean
Chewy oatmeal cookies studded with chopped Medjool dates that melt into pockets of caramel sweetness, laced with warm cinnamon and a hint of nutmeg. An honest American cookie that needs no chocolate to shine.
Chef Dean
Tender, buttery oatmeal cookies pressed with your thumb and filled with glistening jam. The wholesome texture of oats meets the elegance of stained-glass centers in a cookie that looks fussy but couldn't be simpler.
Chef Dean
Soft, chewy oatmeal cookies enriched with peanut butter and ripe banana, striking the perfect balance between wholesome and indulgent. The kind of cookie you can justify at breakfast and still crave after dinner.
Chef Dean
A no-bake celebration of Ohio's most beloved confection, with a chocolate cookie crust cradling billows of creamy peanut butter filling beneath a glossy chocolate ganache, each slice as satisfying as a handful of buckeyes at the state fair.
Chef Lupita
San Luis Potosi's Ojo de Pancha is a flaky lard pastry round with a dark caramelized sugar crown, the kind of panaderia cookie that survives because people keep buying it by the dozen.
Chef Dean
Flaky lard pastry pockets stuffed with spiced dried-apple filling, fried to a shattering golden crust and dusted with cinnamon sugar. The hand pie that built a hundred roadside stands and won a thousand blue ribbons.
Chef Dean
Tender, nutmeg-scented cake donuts with that distinctive crackled glaze, fried golden in a heavy pot the way your grandmother made them on those unhurried Saturday mornings when the whole house smelled like possibility.
Chef Dean
Deeply spiced molasses cookies with edges that snap and centers that yield, rolled and cut into shapes that have graced American holiday tables since the colonial era. This is the gingerbread your great-grandmother made.
Chef Joost
The name means oil balls, plain as a village clerk, but oliebollen carry the whole Dutch New Year: yeast, raisins, hot fat, powdered sugar, and midnight at the family table.
Chef Dean
Impossibly tender cookies where fruity olive oil replaces butter entirely, creating a delicate crumb with subtle herbal undertones that make each bite feel both familiar and revelatory.
Chef Ally
Tender, lightly crisp cookies made with fruity California olive oil and bright citrus zest, proving that the simplest ingredients need the least done to them.
Chef Dean
A golden, flaky butter crust encasing Oregon's prized marionberries, their wine-dark juices bubbling through lattice slits, the filling concentrated and jammy with a brightness that makes you understand why locals guard their berry patches with territorial pride.
Chef Remy
Delicate fried dough strips that curl into whimsical shapes as they sizzle, then get drenched in dark Louisiana cane syrup and scattered with toasted pecans, the kind of Mardi Gras sweet that makes children steal seconds when nobody's looking.
Chef Lupita
Ciudad de Mexico's bakery orejas, folded from butter-laminated hojaldre and coarse sugar, bake into crisp caramelized ears you buy by the paper bag.
Chef Lupita
Yucatecan palmiers from the panaderias of Merida and Valladolid, rolled in sugar, folded into ears, and baked until the surface turns to amber glass that breaks apart at the first bite.
Chef Dean
A frozen Oreo wrapped in brown-sugar-rich chocolate chip dough, baked until the outer shell turns golden and chewy while the sandwich cookie inside softens into cream-filled bliss.
Chef Dean
The cookie that started it all: Ruth Wakefield's accidental masterpiece from the Toll House Inn, with shatteringly crisp edges giving way to chewy, buttery centers studded with pools of melted chocolate.
Chef Makoa
Sāmoa's half-moon Christmas pie, tender coconut pastry folded around thick pineapple custard and baked until gold, the kind of sweet an auntie sets down while the whole table keeps talking.
Chef Remy
Pillowy brioche spirals soaked in vanilla custard and swirled with cinnamon and Louisiana cane syrup, baked until golden and caramelized, then crowned with silky cream cheese glaze. Sunday brunch will never be the same.
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