Listing articles 1 to 10 of 10 articles with tag ‘Baking’
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My springerle cookies made with an antique wooden mold of the snowman being devoured by the Sun, bringing the rebirth of nature. Mighty fine pagan dessert.
This is hands-down the easiest great bread you can bake in a wood-fired oven. Trust the French - it takes no time to prepare, no hand kneading, no proving and it bakes in 120 seconds flat. Way tastier than pita.
Back at the Lenôtre pastry school in Paris to make tuiles à l'orange - a smart tile-shaped flat cookie served with tea in gastronomic restaurants.
My visit to a 500-year-old country fair held once a year in Vevey, Switzerland.
These simple Italian cookies, also called zalettini, use corn flour for crunchiness and color.
A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!
A most amazing pastry based on flour, sugar and a lot of butter. A definite calorie bomb but so good you would not believe.
One of the most modern industrial pastry plants in Switzerland allowed me to spend a morning with them - with my camera. Feel like making 7000 Napoleons? Follow me in.
A reader invited me in a neighborhood kebab house in Istanbul for the first night of Ramadan. After a short introduction, 50 pictures to take you through the whole meal from preparation to finish. Don't miss this!
Cannelés Bordelais Popular
Easily one of my top 10 favorite pastries, these humble-looking little crepe dough tumblers are very tricky to make right. Here is how they make it at Lenôtre.