Use store-bought puff pastry and raspberry jam for this speedy version of the classic French jalousie tart.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Yes, brownies can—and should—be made with white chocolate.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.