Originally this dish consisted of topfenpalatschinken (Hungarian cheese crêpes) baked in a rich custard. This variation skips the time-consuming process of making blintzes. Double the recipe and bake in a 13-by-9-inch baking pan.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.
These cookies are gently sweetened and perfect with a cup of tea.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.