Recipe Archive
Pastries and cookies reward precision without losing warmth. Browse doughs, fillings, laminated layers, bars, pies, and small bakes made for sharing.
800 recipes
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Remy
Tender, golden biscuits bursting with roasted Louisiana sweet potato, brushed with butter while hot and served with whipped cane syrup butter that melts into every flaky layer, the kind of bread that makes you reach for seconds before finishing firsts.
Chef Remy
The beloved Southern beverage transformed into a silky, tangy dessert with a buttery crust that shatters at first bite and a filling that whispers of front-porch afternoons and ice-cold glasses sweating in the summer heat.
Chef Joost
The name tells you twice: taai-taai, tough-tough, a Sinterklaas figure of rye, honey, and anise that becomes itself only after an overnight rest in its tin.
Chef Lupita
Tabasco's cinnamon sweet biscuits from Villahermosa panaderías, tender from yeast and manteca, finished with canela sugar for the afternoon coffee table.
Chef Dean
Nutty, tender cookies where Middle Eastern tahini meets the American classic, creating something altogether new: deeply flavored, impossibly soft, with chocolate in every bite.
Chef Dean
Impossibly chewy cookies studded with crumbled sesame halva and dark chocolate chunks, their nutty depth coming from tahini in the dough itself. A bridge between the bazaars of the Levant and the American cookie jar.
Chef Lupita
Ciudad de México's Porfiriato bakery tartlet: a crisp French-style shell filled with crema pastelera and crowned with seasonal fruit glazed until it shines like the bakery window on Avenida Madero.
Chef Lupita
Yucatán's wedding-table tartaletas, pasta quebrada shells built on manteca, filled with a salted queso de bola custard, and crowned with cubes of ate de guayaba glazed to a soft shine.
Chef Dean
Ancient Ashkenazi honey-drenched dough balls studded with toasted walnuts, cooked low and slow until burnished amber. This is the sweet beginning your new year deserves.
Chef Dean
A gloriously simple custard pie with cornmeal grit and a shatteringly caramelized crust, born from pantry staples and perfected by generations of Tennessee grandmothers who knew that the best desserts require no fuss.
Chef Dean
Oversized, chewy cookies packed with oats, chocolate, coconut, and pecans that capture the generous spirit of the Texas frontier. These are cookies that mean business.
Chef Dean
A gloriously gooey custard filling loaded with native Texas pecans, kissed with bourbon, and baked in a flaky all-butter crust until the top glistens like caramelized amber. This is the pie that wins blue ribbons.
Chef Dimitra
Thessalian kolokithopita is summer courgette pie with feta, mint, and crisp phyllo. Drain the squash hard, and the whole pan behaves.
Chef Dimitra
Thessaly's plastos is the field-hand's greens pie: wild greens and feta on a rough bobota crust, folded at the edges and baked sturdy.
Chef Dimitra
Thessaloniki Easter koulourakia are Holy Thursday butter cookies, braided small, brushed with egg, and baked deep gold so the orange-vanilla crumb stays tender for the week.
Chef Dean
Impossibly thick cookies with shatteringly crisp edges giving way to soft, gooey centers studded with molten chocolate. These are the giants you stare at through bakery glass, wondering how they achieve such height.
Chef Dean
Shatteringly crisp from edge to center with lacey, caramelized borders and deep butterscotch notes. These are cookies for those who believe thick and chewy had its turn.
Chef Dean
A massive, golden shortbread slab spread with soft butter and scattered with honey, sprinkles, and flaky salt. The internet discovered what Scottish grandmothers always knew: butter on butter is never wrong.
Chef Lupita
Veracruz's Totonacapan corn cookies, sweetened with piloncillo, scented with Papantla vanilla, shaped by hand, and cooked on a comal the way home cooks make them for coffee and feast days.
Chef Dimitra
Epirus gives tiropita its surname: feta beaten with egg until creamy, tucked between buttered phyllo sheets, baked in a tapsi until the top is crisp and golden.
Chef Joost
A tompouce is the pastry that turns every Dutch adult into a strategist: two crisp layers, one generous cream heart, pink icing, and no dignified way through.
Chef Elsa
Hand-stretched strudel filled with cool, tangy Topfen and ripe Wachau apricots on a bed of buttery toasted breadcrumbs. Two of Austria's greatest fillings in one golden summer roll.
Chef Elsa
Hand-stretched strudel filled with tangy Topfen quark, sour cream, and rum-soaked raisins, baked golden and dusted with powdered sugar. Vienna's second favourite strudel, and some Viennese will tell you it's the first.
Chef Graziella
The great crumbling cake of Mantua, where cornmeal and almonds meet in deliberate coarseness. You do not slice this. You break it with your hands, the way Mantuans have done for centuries.
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