Every cook should have a few tricks up their sleeve; phyllo dough is one of our favorites. The paper-thin dough—which is common in Mediterranean and Middle Eastern cuisine—bakes up impossibly flaky ...

RECENTLY, A WELL-MEANING person recommended Sharon Brenner’s “A Pie Project”—a digital cookbook devoted solely to Greek pies—specifically, the part where I could learn how to make phyllo dough from ...

June and July are too early for figs. Just like tomatoes and peppers, the sweetest figs need another month or two of constant sunshine. In warm weather, the trees continue to produce beautifully into ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

You don't need to be a baking expert to make desserts that taste amazing. These recipes are straightforward, ...

Just when you thought you couldn’t stand to look at another egg, there’s a carton staring at you in the refrigerator. Or perhaps you have leftover asparagus, the harbinger of spring often served as a ...

Picture a golden domed ring of phyllo pastry filled with creamy cheese, speckled green with sharp spring herbs and dotted pink with bits of brawny prosciutto. Imagine cutting into it, watching the ...

If you've never baked with phyllo dough or phyllo pastry (also known as "filo"), it's time to do so! It may seem fragile and tricky to work with the texture of phyllo—that feels more like crepe paper ...

Strudels are most closely associated with Austria, but this flaky pastry is popular across Europe -- Switzerland, Bavaria, ...