Romans celebrate Italian Father's Day (March 19) with deep-fried, cream-filled pastries. So we will, too.
And other hard (and soft) shape-related questions.
Since 1250, Swedes have turned to semlor for a last taste of culinary indulgence before Lent.
This delicate dessert, made to honor Saint Agatha, is a little more than suggestive.
Use up your leftover pastries while simultaneously making your life's best bread pudding.
Leila Lindholm, Sweden's answer to Martha Stewart, is making Swedish home cooking more accessible to everyone.
5 ways to riff on the kringle.
We put the pretzel croissant head-to-head against the cretzel.
Cheese, herbs, and toasted pine nuts transform a basic biscuit into something you'll want to serve at every party, ever.
And the icing doesn't come from a little squeeze packet.
Sweet and savory kale scones with pine nuts, currants, and pecorino cheese.
Six ingredients, a fancy French name, and the promise of great pastries.
No beavers were harmed in the making of this Canadian fried dough.
Fact: Fruit tastes better with a little (or a lot of) sugar.
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