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.
Just like the state fair, minus the crowds.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
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.
With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.