This is a rich and easy recipe given to me by Jayne Sutton of Darien, Connecticut. I’m proud to say that Jayne has been coming to my cla...

This is a fun recipe from my friends Jeff Yoskowitz and Gregg Golden, proprietors of Maurice Pastry, a successful New York wholesale bak...

This is a freestanding version of this classic cookie. The dough is piped out onto flat pans, rather than baked in a mold. I learned to ...

These are the beautifully smooth-topped pink macaroons you see at all the best pastry shops in Paris. It’s also possible to buy them in ...

Ganache, the classic chocolate and cream preparation, is perfect for filling cookies. This version, with a little butter and corn syrup ...

These are the easiest and most impressive of all fried specialties. They are as sweet and creamy as a small cream puff filled with sweet...

Though this recipe calls for ground hazelnuts, almonds or pecans will work just as well. And the raspberry jam that sandwiches the rich ...

Though you may flavor these with any type of hot pepper, including cayenne or hot paprika, I like black pepper best. For the best flavor...