I always prepare shortcrust pastry using the ratio: 10:7:3,5, meaning 10 ounces of flour, I add 7 ounces of butter and 3.5 ...

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Miso and brown sugar bring butterscotch flavor to this fall tart.

I have a friend who passes the egg yolks through a sieve before adding ... You can fill them with a small spoon, pastry bag and tip, or a resealable plastic bag. In the photo above, I filled ...

Add the remaining meat filling and pat it down. Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the pastry edges together ...

We make entertaining easy, but ask where's the Beef? Nowhere! It's a Salmon Wellington. Plus, simple Key Lime tarts.