French

Whenever you have extra fruit lingering in the kitchen, a classic almond frangipane tart is the ultimate go-to recipe. Today, I am …

July at the Greenmarket is an absolute paradise. Strawberries, blueberries, blackberries, peaches, plums, and cherries are hitting their peak season right now. …

If you have ever struggled with shrinking pastry or soggy bottoms, this slump-resistant pate sucree tart shell recipe is designed specifically to …

There is nothing quite as satisfying as a beautifully golden, crisp pie crust. But if you’ve ever ended up with a soggy …

Sponge cake is an absolute staple of classic pastry making. It is light, airy, remarkably spongy, and made from incredibly simple ingredients. …

Marugoto peach desserts have been a major trend in Japan for a few years now. Marugoto (まるごと) means “entire” or “whole” in …

Pâte sucrée is the cornerstone of classical French pastry. Intensely buttery, crisp, and beautifully sweet, it serves as the perfect vessel for …

Almond cream is a fundamental building block of French pastry. It is incredibly simple to make. Despite its simplicity, it delivers an …

Pastry cream—or crème pâtissière—is the absolute foundation of French pastry. It is a classic component that I have made thousands of times …

A rich, ultra-moist double chocolate pound cake made with a blend of dark and milk chocolate, a professional-style imbibage (soaking syrup), and …