For some chefs, the magic is in the crossover. Yudi Ela / Courtesy of Otter Scallops Divorciado at the NYC restaurant Otter. There’s a cliché in the restaurant industry that line cooks are afraid of ...

"We wanted to have a place that's fun for us as well as our customers. Hopefully they can enjoy some of the weirder things we ...

Learn how to make a delicious tomato galette with this simple and flavorful recipe. This savory pastry combines fresh tomatoes, herbs, and cheese wrapped in a golden, flaky crust – perfect for a light ...

FARGO — There are times I am so giddy to share a recipe that my column practically writes itself, and this Savory Tomato Cheddar Galette is my gift to you — layers of pure summer deliciousness ...

As a cook, I am prone to enthusiasms and sometimes, perhaps more often than occasionally, they can be a bit excessive. I readily admit that. But, please, trust me on this one: Frozen gougeres are the ...

I once made puff pastry from scratch. That’s why I now buy it at the store. When done right, puff pastry is almost supernatural. You take a thin, flat piece of dough, bake it, and it puffs up into a ...

The bakery business known for its Cornish pastries has unveiled a new savoury pastry innovation, designed to appeal to the ...

Cheryl’s son paints the pastry with egg ( Cheryl Ng Collett ) Cheryl’s son paints the pastry with egg ( Cheryl Ng Collett ) Many cultures around the world have a variation of beef and potato wrapped ...

There’s a cliché in the restaurant industry that line cooks are afraid of pastry. They’ll complain it’s too precise, requires too much measurement. Add to that the fact that most culinary schools silo ...