This dessert is the perfect fall treat and a lovely addition to your Thanksgiving menu. Thanks to the store-bought puff ...

“Galettes,” wrote former F&W editor Margaret Eby, “are pie when you can't deal with pie.” And their rustic, unfussy charm is much of their appeal: no need to stress over making them look too polished.

This is one special galette. It involves a few extra steps—making almond frangipane, apple butter and apple glaze—but they’re ...

“This recipe is the ideal late-summer-to-fall transition dessert, and the warming spices are perfect with fresh whipped cream.” In the bowl of a food processor, combine flours, sugar, salt (if using), ...

Pastry Chef/Co-owner Clémence Gossett of The Gourmandise School makes her pie crust for her Sweet Apple Galette from whole grains. On this week’s episode of the Market Report, pastry chefClémence ...

Gretchen Lowe in Metairie has been baking for years, but when asked for a king cake recipe, she offered her son's version. In Gift-of-the-Magi fashion, Steven Lowe says his mom is the real king cake ...

Pre-heat your oven to 425°, rinse the blueberries, and pat them dry. I'll be using a store-bought pastry dough, but by all means, if you have your own recipe, use it. On a cookie sheet or sheet pan, ...

Now that it's August, you’ll find farmers market stands laden with bright, juicy tomatoes, fresh zucchini and various nightshades in peak form, and somehow, they all end up coming home with you. A ...

Fall always brings memories of warm kitchens and the comforting smell of apples baking in the oven. For many families, apple desserts were a staple treat that made the season feel special. From pies ...

Rebecca Firkser ’15 is a Brooklyn-based writer and cook. Her recipes and writing have appeared in Bon Appétit, Food52, TASTE, ...