10,000 making recipes

These delicious popovers take advantage of lemon's strong affinity with freshly ground black pepper. They rise best in baked in deep molds in a very hot oven. One of the best ways to grate lemon peel is to remove the zest in strips using a vegetable peeler, then grind it to a powder in a spice mill.

Classic pate brisee: the four-ingredient French shortcrust pastry that forms the base of every great quiche, tart, or pot pie. Flour, butter, salt, and ice water cut and chilled into flaky perfection.

Homemade puff pastry made with instant flour and water, laminated through six folds for flaky layers without the fuss of traditional methods.

Hot water pie pastry using the whipped shortening method. Boiling water and milk create a smooth, easy-to-handle dough for a flaky two-crust pie without the fuss of traditional cold methods.

Easy oil pie crust with just four ingredients and no butter to cut in. This no-chill pastry rolls out fast for any single-crust pie.

Two ingredients and a Bundt pan turn store-bought crescent rolls into warm, buttery pull-apart bread. Golden on the outside, soft and flaky within. Ready in 45 minutes flat.

Pate sucree is the classic French sweet shortcrust pastry for tarts, with butter, sugar, egg, and flour. A buttery, slightly crisp shell that holds custards, fruit, and chocolate beautifully.

Traditional Amish Friendship Bread starter that lives on your counter for 10 days, then splits into four batches to share. The foundation for sweet, tangy quick breads.

Keepsake biscuits, old-fashioned sweet biscuits made with butter, milk, sugar, and cream of tartar. A shelf-stable, hand-shaped biscuit designed to keep for weeks.

Strawberry-rhubarb shortcake with a warm rhubarb sauce, fresh strawberries, buttered biscuits, and whipped cream. A classic spring dessert that celebrates two seasonal favorites together.

Sweet pastry dough (pate sucree) made in a food processor with butter, sugar, flour, and egg. A rich, tender, forgiving tart crust that's ideal for lemon tarts and fruit flans.

Favorite never fail pie crust uses shortening, vegetable oil, and a touch of corn syrup for a tender, flaky crust that rolls out without tearing. Beginner-friendly and forgiving.

Italian crostata di frutta with a lemon-scented shortcrust pastry, homemade crema pasticcera, fresh seasonal fruit, and an apricot jam glaze. A classic bakery-style tart.

Butterscotch brownies (blondies) with just five ingredients: melted butter, brown sugar, vanilla, egg, and flour. Chewy, caramel-flavored bars in 40 minutes.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Toasted country bread brushed with olive oil and oven-toasted until golden, the base for bruschetta and tomato salad toasts. Two ingredients, restaurant-quality crunch.