Chef Thomas
Shrewsbury Biscuits
A tin of Shrewsbury biscuits is the kind of small domestic kindness that makes a wet afternoon feel deliberate. Lemon-scented, crisp at the edges, the colour of pale honey.
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Takumi
Shrimp Rice Crackers (海老せんべい, Ebi Senbei)
This is shrimp first, cracker second: small shrimp ground into rice dough, rolled almost transparent, dried until matte, and baked until each piece snaps cleanly without hiding the sea.
Chef Takumi
Shu Cream (シュークリーム, Japanese cream puff)
Shu cream is choux made calm: a dry dough, eggs worked in slowly, a hot oven, and a cool vanilla filling piped only when the shell can keep its crispness.
Chef Takumi
Shū Aisu (シューアイス, frozen choux ice cream puffs)
Shu ice is a cream puff taught by the freezer: bake the shell dry, fill it cold, and the pastry stays crisp against the ice cream.
Chef Lesia
Shulyky (шулики, broken cake in poppy-honey sauce)
A cake you are meant to break: thin wheat korzh snapped into shards, then drowned in black poppy seed and honey until every piece goes soft.
Chef Thomas
Singin' Hinnies
A Northumbrian griddle scone, named for the sizzle of lard on hot iron, eaten warm from the pan with cold butter slumping into the crumb.
Chef Dimitra
Skopelitiki Tiropita (Σκοπελίτικη Τυρόπιτα)
Skopelos names this tiropita by its spiral: thin handmade phyllo wrapped around salty feta, coiled tight, and fried slowly in olive oil until the ridges crisp and the center cooks through.
Chef Lesia
Slastyony (сластьони, honey-soaked fried dough)
A spoonful of soft yeast batter drops into sunflower oil, the pan answers with a tidy hiss, and a little while later the bowl is gold, sticky, and impossible to ignore.
Chef Dean
S'mores Stuffed Cookies
Thick graham-scented cookies with a molten core of marshmallow and chocolate, capturing everything you love about campfire s'mores in a form that travels to potlucks and freezes beautifully.
Chef Dean
Snowball Cookies
Tender, crumbly butter cookies rolled twice in powdered sugar, hiding toasted pecans within their snowy exteriors. A cookie that crosses borders and generations, belonging equally to Christmas tins and wedding receptions.
Chef Dean
Soft Drop Sugar Cookies
Tender, puffy sugar cookies that skip the rolling pin entirely—just scoop, bake, and enjoy that soft, cakey crumb and honest vanilla sweetness.
Chef Dean
Soft Molasses Cookies
Thick, chewy spiced cookies rolled in sparkling sugar, their crackled tops hiding centers so soft they bend rather than break. Dark molasses brings the deep, almost bittersweet warmth that made these a cornerstone of American baking.
Chef Takumi
Soft Soy-Soaked Rice Crackers (ぬれせんべい, Nure Senbei)
A senbei that bends is not underbaked. Grill the rice cracker until blistered, plunge it hot into warm shōyu tare, and it turns dark, pliant, and faintly chewy.
Chef Takumi
Sōka Senbei (草加せんべい, soy-glazed rice crackers)
Sōka senbei is the Kantō rice cracker at its plainest: non-glutinous rice, patient drying, charcoal if you have it, and a thin soy glaze that tastes clean, never heavy.
Chef Lupita
Soletas Conventuales
Puebla's convent soletas are pale sponge cookies built on whipped egg structure, no baking powder, no butter, made to sit beside a cup of thick chocolate.
Chef Juliana
Sonho de Creme
You think filled fried dough is bakery territory. It isn't. Make a soft yeast dough, cook a real cream, fry patiently, and breakfast suddenly smells like Brazil.
Chef Margarida
Sonhos
They're called dreams because that's exactly what they taste like. Pillowy fried dough, warm cinnamon sugar, the smell of Christmas morning in every Portuguese household. Light as air, gone in one bite.
Chef Remy
Sopapillas with Honey Butter
Puffy, golden pillows of fried dough dusted in powdered sugar and torn open to reveal steamy hollows just begging for a generous swipe of whipped honey butter, the kind of treat that makes you feel like a kid at a county fair.
Chef Dean
Sourdough Discard Chocolate Chip Cookies
Tangy, chewy cookies that transform your neglected sourdough discard into something magnificent. The fermentation adds depth that plain butter cookies can only dream about.
Chef Dean
South Carolina Huguenot Torte
Charleston's celebrated confection of tart apples and toasted pecans suspended in a chewy, meringue-like base, topped with a shatteringly crisp crust and clouds of softly whipped cream.
Chef Dean
South Dakota German Kuchen Pie
A pillowy yeasted crust cradling ripe fruit beneath a trembling layer of sweet cream custard, baked until golden and served with the pride of generations of German-Russian grandmothers who carried this recipe across an ocean and a continent.
Chef Remy
Southern Butter Rolls
Pillowy soft yeasted rolls brushed three times with melted butter, the kind that pull apart in tender layers and disappear faster than you can bake them, straight from generations of Southern Sunday tables.
Chef Remy
Southern Buttermilk Pie
A humble country custard that transforms five simple ingredients into something silky, tangy, and impossibly comforting, the kind of pie that proves good cooking does not require fancy ingredients.
Chef Remy
Southern Chess Pie Bars
My grandmother's chess pie transformed into shareable bars, with a buttery shortbread base supporting that unmistakable custardy filling with its golden, crackled top and sweet tang that defines true Southern baking.
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