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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
These cookies are gently sweetened and perfect with a cup of tea.
With the sweet and nutty flavor of ube, these cookies taste like they’ve been dunked into a glass of milk.
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.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
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.