Our best cakes, just in time to save Mother's Day.
Tender enriched dough is the perfect canvas for all sorts of fillings—but for Food52 Resident and baking expert Samantha Seneviratne, it’s all about the citrus.
Erin McDowell shows us how it's done—and shares a whole bunch of tender, flaky pastries to make with it.
Your grandmother had 10 of them, but do you really need one to make a good pie?
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