Baking

Feel free to substitute whole milk for the heavy cream.

Baking a batch of these classic Austrian sandwich cookies is a project—but totally worth it.

A simple toasty and buttery treat.

This beautiful pastis — a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco — makes an impressive holiday dessert.

These irresistible garlic bread bites can be served as an appetizer or a snack. If you have leftovers (though we doubt you will!), try them sprinkled over soups or salads.

Too-cold doughs can crack and split when rolled; let this sit at room temperature for five minutes first.

This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance.

Two Halloween favorites—candy corn and pumpkins—meet in these irresistible blondies.

You can also bake this candy bar of a tart in an 8x8" pan, but whatever you do, toast those nuts.

If I had to choose my all-time favourite family recipe, it would be this.

Light, pretty, festive, and special, this can pull off the trick of being either the Christmas Yule log (without the chocolate or the sponge) or the perfect pudding for a midsummer lunch.

As much as I like a pavlova, this dessert takes that classic combination and blows it out of the water. Piña Colada Pastry Cream lightened with softly whipped cream, layered with caramelized fresh pineapple, crunchy-chewy French meringue, and crisp strips of toasted coconut is textural nirvana. Searing fresh pineapple in a skillet adds caramel flavor to balance very sweet fruit. This is a showstopper.

Plain sugar cookies, no matter how well they are made, are a bit boring to me. You may think I have gone off the rails by adding curry powder to cookies, but along with the ground and candied ginger, the combo really wakes up a classic American cookie. Give these a shot!

When you go to Europe, virtually every bakery has at least ten types of dried meringues. American bakeries don't have them, and I don't know why. Crispy, chewy, crunchy meringues are satisfying on their own and can also be used in countless ways: You can sandwich jams or icings between them, top them with whipped cream and fruit, or crumble them over finished desserts to add great texture. This is a simple French meringue with confectioners' sugar folded in to fortify it and make the cookies even lighter and crunchier. You can form these into any shape you want using a piping bag, spoon, or spatula.

You'll have extra butternut squash left over after making the ribbons; cut into cubes, toss with olive oil, salt and pepper, and roast for an easy side dish.

There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake. Many believe that Louis Clichy was its creator because he premiered the gâteau, with his name written across the top, at the 1903 Exposition Culinaire in Paris. It became the signature cake of Clichy's shop on the Boulevard Beaumarchais. However, another pastry shop, Dalloyau, sold a very similar dessert, known as L'Opéra (in honor of the Paris Opera), and some claim that theirs was the original.