This recipe originally appeared in the November 2018 issue. For our November 2018 “Feast Around the World” feature, we asked five of the state’s top chefs to create festive meals to serve this season.

THEY’RE like a pastry chef’s secret weapon. Classic, crisp, delicate tuiles-- those thin, finely textured cookies romantically named after curved Mediterranean roof tiles -- are perfect by themselves ...

Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Spread about ¼ cup Parmesan cheese in a thin circle about 5 – 6 inches in diameter on the parchment lined baking ...

Note: Adapted from “Pure Dessert” by Alice Medrich. Corn flour (such as Bob’s Red Mill brand) is very finely ground cornmeal and is available at many supermarkets. “Even a little too much flour may ...

Our recent Curry Night, which I wrote about last week, wrapped up with a cool and smooth dessert of cardamom ice cream with a cinnamon tuile and cubes of spanspek (cantaloupe melon) macerated in ...

Emily Luchetti is a renowned pastry chef, writer, and maker of jam and chocolate. She won the 2024 James Beard Award for Outstanding Pastry Chef, co-owned the bakery StarBake with Jeremiah Tower, has ...

These vanilla tuiles are used to accompany another dessert, such as a garnish on a cake or in ice cream or mousse, but are delicious to eat all on their own. You're not limited to vanilla, either.

(Mass Appeal) – If you’re familiar with the French cookie, tuiles, then you’re sure to like what we’re baking! Betty Rosbottom, cookbook author and chef, shares the recipe to make thin and crispy ...

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