January can be something of a slog for home cooks. The excitement and extravagance of holiday cooking is in our collective rearview mirror, and with fresh green vegetables at a minimum, we’re back to ...

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains ...

Zucchini tart is like one of those classic Italian dishes that you just know is gonna be good when it comes out of the oven.

When I began thinking about what makes up the perfect summer tartlet, my mind immediately went to a very specific type of fruit tartlet: the type you would see on the counter at a Parisian patisserie, ...

Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary ...

“When tomatoes are at their peak, I could eat them three times a day and straight from the vine. But every once in a while, it’s nice to give them a little special attention. When that time comes, ...

Grease 6-8 tartlet tins or 10-12 mini tartlet tins with nonstick spray. Keep clingfilm, baking paper, nonstick spray and dried beans or uncooked rice handy. 1 Tartlet shells Put the cake flour, icing ...

This very sweet, very short shortcrust pastry is ridiculously buttery and almost too crazy to try to work with – except for one reason – it tastes really good! It’s more like a biscuit than a pastry ...

To make the sweet pastry: 1. Place the flour, icing sugar and butter into a mixing bowl and begin to gently rub the butter into the other dry ingredients. In a separate bowl, mix the egg yolk and ...