Nancy Silverton’s twice-baked almond croissants recall the pastries found in pastry shops in Paris, where she studied pastry and baking. Purchased croissants (because there are so many great bakeries ...

A galette is one of those desserts that rewards you for not overthinking it. No pie dish, no crimping, no fuss, just good ...

The best thing to do with day-old croissants, whether homemade or storebought? Split them in half, slather them with a brandy-spiked, almond-scented cream, top them with even more almonds, and bake ...

Until last week I thought almond producers had found every way under the spring sun to market their product: in the shell, whole, blanched, slivered, sliced, ground into flour and pressed into oil.

Candied almonds add the perfect crunch to this vegan dessert by celebrated Oakland cookbook author and podcaster Colleen Patrick-Goudreau. The recipe, from the updated version of her cookbook, “The 30 ...

Easter is just around the corner, and amidst the egg hunts and family gatherings, the perfect dessert can truly elevate the celebration. This year, we’re going beyond the traditional and diving into ...

1. Set the oven at 350 degrees. Generously butter a 9-or-10-inch round ceramic baking dish, pie pan, or skillet with heatproof handle (4-cup capacity). Have on hand 2 rimmed baking sheets. 2. On ...

Instructions: Slather one slice with almond butter and the other with the jam. Bring together and enjoy. Serve with the PB&O Whiskey Oat Milk Cocktail or with a mildly sweet prosecco. If you want ...