Chef Dean
Bourbon Peach Pie with Lattice Crust
Sun-ripened freestone peaches soaked in good bourbon and pure vanilla, nestled beneath a golden lattice of flaky all-butter pastry. This is the pie that earned the South its reputation for hospitality.
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 Remy
Bourbon Pecan Morning Buns
Buttery laminated dough spiraled with bourbon-kissed pecans and dark brown sugar, inverted from the pan with a sticky caramel crown that makes your whole kitchen smell like Sunday morning in New Orleans.
Chef Remy
Bourbon Vanilla Profiteroles
Golden choux puffs, crisp as autumn leaves and hollow as promises, split open and filled with bourbon-kissed vanilla ice cream, then crowned with a river of warm bittersweet chocolate that pools on the plate like an invitation.
Chef Zohra
Boushnikha
A Ramadan sweet lighter than chebakia: fine milk dough drawn into threads, fried until crisp, then bathed in orange-blossom honey and shared from a generous plate.
Chef Elsa
Brabanzerl (Viennese Brabant Cookies)
Viennese chocolate shortcrust rounds filled with sharp Ribisel jelly, dipped in dark chocolate, and crowned with a single blanched almond. The kind of Christmas cookie that makes you understand why Austrians start baking in November.
Chef Thomas
Bramley Apple Pie
A proper Bramley apple pie with a buttery shortcrust and a filling that collapses into tart, fluffy puree, the kind of pudding the back end of October was made for.
Chef Thomas
Brandy Snaps
Lacy golden tubes of toffee and ginger, filled with cold brandy cream and served the moment they're ready. The biscuit that breaks under your teeth and tastes of December.
Chef Zohra
Briouates aux Amandes (بريوات باللوز)
Tissue-thin warqa folded into small triangles around orange-blossom almond paste, fried until gold, then dipped warm into honey. This is the sweet Fassi briouat that makes tea feel like a feast.
Chef Margarida
Brisas do Lis
The little golden tarts of Leiria, named for the river that runs through the city. Egg yolks and sugar transformed by nuns into something that dissolves on the tongue like a prayer.
Chef Margarida
Broas de Milho Doces
Golden corn cakes from northern Portugal, where milho has fed families for centuries. Dense, crumbly, sweetened just enough to serve with coffee or eat standing at the kitchen counter.
Chef Dean
Brown Butter Blueberry Crumble Bars
A nutty, toasted shortbread base cradles jammy summer blueberries beneath a shaggy oat streusel that shatters at the first bite. These bars travel beautifully and taste even better the next day.
Chef Dean
Brown Butter Chocolate Chip Cookies
Deeply flavored cookies with toffee-scented brown butter, puddles of melted chocolate, and crisp edges giving way to chewy centers. This is the chocolate chip cookie grown up.
Chef Remy
Brown Butter Cornmeal Scones
Golden wedges of tender, crumbly goodness where the deep nuttiness of brown butter meets the gentle sweetness of cornmeal, finished with crunchy sugar crystals and begging for a drizzle of local honey.
Chef Dean
Brown Butter Miso Chocolate Chunk Cookies
Deeply nutty browned butter and the quiet umami of white miso transform these chocolate chunk cookies into something unforgettable, with crisp edges yielding to chewy centers and pools of bittersweet chocolate.
Chef Remy
Brown Butter Pecan Shortbread
Sandy, crumbly shortbread rounds perfumed with deeply nutty brown butter and studded with toasted Louisiana pecans, finished with a whisper of flaky salt that makes every bite sing.
Chef Remy
Brown Butter Pecan Tartlets
Individual pecan tarts elevated by the deep, nutty warmth of brown butter, Louisiana cane syrup, and toasted pecans, all nestled in a buttery, shatteringly tender crust that crumbles at the first bite.
Chef Ally
Brown Butter Sablés with Fleur de Sel
A French butter cookie made extraordinary by one patient act: browning the butter until it smells of hazelnuts and caramel, then finishing each round with crystals of fleur de sel that spark against the sweetness.
Chef Dean
Brown Butter Shortbread
Tender, crumbly shortbread transformed by the alchemy of browned butter, delivering nutty toffee depth that makes this Scottish classic unmistakably American in spirit.
Chef Dean
Browned Butter Bourbon Pecan Sandies
Tender, crumbly pecan sandies enriched with nutty browned butter and bourbon-kissed pecans, wrapped in a drift of powdered sugar. These are cookies with something to say.
Chef Graziella
Brutti ma Buoni
The cookies that prove beauty is the enemy of honest baking. Lumpy, cracked, and perfect, these hazelnut meringues are crisp shells hiding chewy, nutty centers.
Chef Dean
Buckeyes
Creamy peanut butter centers dipped in dark chocolate, leaving that signature peek of gold that mimics the buckeye nut. Ohio's most beloved confection, perfected for your holiday table.
Chef Lupita
Buñuelos Bajío con Miel de Piloncillo
Guanajuato's holiday buñuelos, thin wheat dough rested with tomatillo husks and canela milk, fried crisp and finished with a dark miel de piloncillo.
Chef Lupita
Buñuelos de Molde Yucatecos
Yucatán's rosette-iron buñuelos, thin floral disks fried crisp on a hot bronze mold, dusted in cinnamon sugar, and drizzled at the table with a dark miel of piloncillo, canela, and anís.
Chef Lupita
Buñuelos de Rodilla Poblanos
Puebla's Christmas buñuelo is a paper-thin wheat dough stretched over the knee, fried until crisp, then bathed with piloncillo syrup scented with anise, canela, and fresh guava.
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