I use these prebaked tart shells (also called galettes) for a wide variety of fillings, both sweet and savory. Because you bake them directly on baking sheets, you don't need a cupboard full of tart pans to make any size tart you want. You don't need to weight the tarts as they bake to prevent the sides from caving in, and they always turn out very crisp and delicate throughout because there is nothing to get in the way of the oven's heat flow.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.
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.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.