pastry
Dirty Work: Goat Cheese Tartines and Frosé All Day with Kelly Fields
In this edition of Dirty Work, New Orleans chef Kelly Fields stops by MUNCHIES to make pesto and goat cheese tartines and the perfect antidote to summer: frozen rosé.
Wild Garlic and Feta Quiche
Make the pastry the day before and have breakfast (or a snack) ready in no time.
Why This Scandinavian Pastry Came to Wisconsin
Racine, Wisconsin has long been a destination for Danish immigrants, and with them came a buttery, flaky pastry known as kringle.
Brits Can’t Deal with Curved Croissants So This Supermarket Will Only Sell Straight Ones
British supermarket Tesco has announced that it will no longer sell curved croissants because customers find it “easier to spread jam on a straighter shape with a single sweeping motion.”
Paczki Day Is a Celebration of Fried Dough and Booze
Paczki is Poland’s richer cousin of the jelly donut, eaten on Fat Tuesday and always with copious amounts of beer. In the Michigan town of Hamtramck, some shadier characters even head to the bar bathrooms to powder up a cocaine paczki.
Meet the Japanese Pastry Chef Who Brands His Sweets with a Hot Iron
For the longest time, I thought nothing existed outside of the French pastry world. In order to broaden my horizons, I tracked down Takanori Murata, a master of Japanese pastry in Paris.
Screw the Puritans and Eat More Mince Pies
Supermarket pies are the bearers of gloom rather than culinary joy. Don’t buy your pies—make them yourself, because it ain’t that hard. And the classic mince pie, frowned upon by the Puritans, is as good a place to start as any.
These Mince Pies Might Get You Drunk
The Mince Dodger might sound modern (it’s a take on the Jammie Dodger biscuit, of course) but it actually comes from an 1800s recipe. It also involves a lot of brandy.
Marsupial Milk Makes the Worst Desserts
Looking back, foam seems like a time capsule gimmick of molecular gastronomy. But could foam made from synthetic marsupial milk—especially in the hands of talented dessert chef Pierre Roelofs—make it cool again?
Mastering the Art of Perfect Pie Crust at Home
Making your own pie crust isn't difficult, but it does require patience and just a little bit of baking know-how, because gluten can be a real bitch.
Chef's Night Out: Maya Erickson of Lazy Bear
Lazy Bear pastry chef Maya Erickson takes us out for shots, soju, ribs, oysters, and salmon collar at her favorite haunts in San Francisco's Mission District.
How Texas Elevated My Pastry Game to a Whole New Level
Some of the best restaurants in the country are in New York, but I wanted to be able to have a life. When I came to Launderette in Austin and it was 75 degrees and sunny, I said, "This is the spot; a place I could start anew."