Editor's note: The recipe and introductory text below are excerpted from Thomas Keller's Bouchon.
Because this dough uses only one egg, it is difficult to make in a smaller quantity. Freeze the extra dough for another time.
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.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
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.
These cookies are gently sweetened and perfect with a cup of tea.
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.