Chef Zohra
Cigares aux Amandes
Slim warqa cigars filled with orange-blossom almond paste, fried until crisp under the teeth, then soaked in warm honey for the festive table.
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 Remy
Cinnamon Roll Monkey Bread
Tender pieces of cinnamon-sugar dough baked in a cascade of buttery brown sugar and Louisiana cane syrup, studded with toasted pecans and drizzled with cream cheese glaze, meant to be torn apart and shared by the handful.
Chef Dean
Cinnamon Sugar Donut Holes
Golden fried bites of tender cake dough rolled in warm cinnamon sugar while still crackling from the oil, the kind of weekend morning treat that has children circling the kitchen and adults pretending they're only supervising.
Chef Dean
Classic American Shortbread
Three ingredients, one perfect cookie. Sandy, crumbly shortbread that shatters between your teeth and melts on your tongue, proving that restraint is its own form of mastery.
Chef Ally
Classic Chocolate Éclairs
Crisp, hollow choux pastry shells filled with cool vanilla cream and capped with glossy dark chocolate, made the way they have been made in France for two hundred years, because some things do not need improvement.
Chef Dean
Classic Cut-Out Sugar Cookies
Buttery, tender rolled cookies that hold their festive shapes without spreading, delivering crisp edges and soft centers that taste like every Christmas memory worth keeping.
Chef Thomas
Classic English Scones
Tender, lightly sweetened English scones, split warm and piled with clotted cream and jam, the kind of small bake that turns an ordinary afternoon into something worth sitting down for.
Chef Dean
Classic Fudgy Brownies
Intensely chocolate squares with that coveted shiny, crackled crust and a dense, almost truffle-like interior. This is the brownie that converts cake-brownie people.
Chef Dean
Classic Lemon Bars
A buttery shortbread foundation supports billowy clouds of tart lemon curd, finished with a snowfall of powdered sugar. This is the lemon bar against which all others are measured.
Chef Dean
Classic Oatmeal Raisin Cookies
Thick, chewy oatmeal cookies with soft raisins and warm cinnamon spice, baked until the edges turn golden while the centers stay perfectly tender. The cookie jar staple that never goes out of style.
Chef Dean
Classic Peanut Butter Crosshatch Cookies
Soft-centered peanut butter cookies pressed with the iconic fork crosshatch, a pattern born of Depression-era ingenuity that announces what's inside before the first bite.
Chef Dean
Classic Snickerdoodles
Soft, puffy cinnamon-sugar cookies with that unmistakable crackled top and subtle tang from cream of tartar. This is the snickerdoodle your grandmother made, and her grandmother before her.
Chef Remy
Classic Southern Pecan Pie
A shatteringly crisp butter crust cradling waves of amber caramel studded with toasted Louisiana pecans, finished with a splash of bourbon that makes the whole thing sing like a Delta hymn.
Chef Dean
Classic Whoopie Pies
Pillowy chocolate cake rounds embracing a cloud of marshmallow cream filling, these iconic New England treats deliver the kind of nostalgic comfort that makes you understand why Maine declared them their official state treat.
Chef Takumi
Coarse-Sugar Senbei (ざらめせんべい, Zarame Senbei)
Zarame senbei is not a cookie wearing a Japanese coat. It is a rice cracker, dried well, baked crisp, brushed with soy, then caught while hot with coarse sugar.
Chef Lupita
Cochinitos de Piloncillo (Marranitos)
Tamaulipas's Huasteca pan dulce, pig-shaped and dark with piloncillo, canela, clavo, and manteca de cerdo, baked soft enough to dunk into café de olla without falling apart.
Chef Makoa
Coco Puffs (Oʻahu Local Chocolate Choux with Hawaiʻi-Style Chantilly)
Honolulu bakery-case comfort: crisp choux puffs filled with soft chocolate pudding and capped with Hawaiʻi-style Chantilly, the buttery cooked frosting that belongs to Oʻahu birthdays, office boxes, and after-school hands.
Chef Thomas
Coconut Macaroons on Rice Paper
Crisp-edged, chewy-centred mounds of coconut on a thin disc of edible rice paper, the sort of biscuit that lives in a tin on the counter and disappears faster than you'd think.
Chef Lupita
Colima Coconut Alfajores (Alfajores de Coco)
Colima's alfajor is not Argentina's cookie. It is fresh coconut cooked with sugar until thick and glossy, then pressed between two thin obleas by hands that know the exact point.
Chef Lupita
Colima Festival Empanadas (Empanadas de San Francisco)
Colima's October festival empanadas, filled with coconut or thick milk cream, baked until pale gold, then chapeadas with sugar for the feast of San Francisco de Asis.
Chef Dean
Colorado Rocky Mountain Whiskey Pecan Pie
A buttery, bourbon-kissed custard studded with toasted pecans and deepened with Colorado craft whiskey, baked until the top crackles and the filling sets into silky amber gold. This is Southern hospitality filtered through Rocky Mountain air.
Chef Dean
Congo Bars
Dense, chewy blondies packed with chocolate chips and enriched with the deep caramel notes of brown sugar. These bar cookies deliver everything you love about chocolate chip cookies without rolling a single ball of dough.
Chef Lupita
Conitos de Crema Yucatecos
Mérida's Porfiriato-era cream cones, a French choux shell built around vanilla and canela-infused pastry cream from the Yucatán, dusted with sugar and eaten the day they are filled.
Chef Dean
Connecticut Snickerdoodle Pie
A buttery, cinnamon-scented pie with the soul of New England's favorite sugar cookie, its crackled top shattering into a soft, chewy filling that tastes like your grandmother's kitchen smelled.
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