If you’re a regular reader of this column, then you’ve noticed that I’ve published a lot of very practical recipes over the past three to four issues. Practical is good when it comes to home baking; ...

1 teaspoon pastis, such as Ricard or Pernod, or an anise-flavored liqueur Pinch of kosher salt To make the dough, in the work bowl of a standing mixer fitted with the paddle attachment, beat the ...

If desserts were compared to people, a black forest cake would definitely be the over achiever. It is the perfect blend of chocolate, cream and fruit, with it being a layered delicacy of rich ...

What's better than just mangoes? A delectable Alphonso mango gateaux that looks absolutely delicious! Kolkata’s popular chef Rahul Arora has posted a reel that shows him working on a mango cake ...

This chestnut cake is from Paul Aratow’s translation of “La Bonne Cuisine de Madame E. Saint-Ange,” a book that has often been called the “French ‘Joy of Cooking.’” Make a cut around the perimeter of ...

Yogurt cake is that perfect touch of French charm—seriously. It brings something moist and tender to snack time without a lot of fuss or extra calories. This version, inspired by the gateau allo ...

I lost my wife, Annette, to lung cancer in April. Her spirit was incredible; she was beautiful until the day she died. It was a comfort when I cooked something she could enjoy. I feel that this ...

Four tiers of moist chocolate cake, layered with creamy chocolate ganache and hazelnuts – sounds like paradise on a plate. This spot of heaven is called chocolate hazelnut gateau (pronounced as ga-tow ...

The braised lamb is redolent of pomegranates and cumin. The chicken dumpling soup is fragrant with Persian limes and cardamom. Pan-seared potato gnocchi are laced with dried porcini, mesquite-grilled ...

A sweet twist on a trusted snack, these caramel cakes draw flavourful inspiration from a breakfast mainstay. You’ll find this inventive recipe from Maxine Scheckter’s new book Pâtisserie Made Simple.

Peel the apples, cut in half, and remove the cores. Heat the butter in a large sauté pan, add the sugar, cinnamon, and apple halves. Sauté for 3 to 4 minutes over medium-high heat, turning the apples ...