Medium
Mushroom & Gruyère Galette
A rustic free-form tart loaded with sauteed mixed mushrooms, nutty Gruyère, and fresh thyme.
Everything I bake, all in one place.
A rustic free-form tart loaded with sauteed mixed mushrooms, nutty Gruyère, and fresh thyme.
Nutty, chewy tahini cookies loaded with dark chocolate chunks and topped with flaky sea salt.
Buttery puff pastry topped with deeply caramelized onions, tangy goat cheese, and fresh thyme.
Crunchy, twice-baked Italian biscotti loaded with pistachios and bright orange zest. Perfect with espresso.
Crisp, golden phyllo rolls stuffed with spinach, feta, and fresh herbs — the Turkish classic made easy at home.
Bright, tender lemon loaf studded with poppy seeds and drizzled with a tangy citrus glaze.
Twisted cardamom buns (kardemummabullar) topped with pearl sugar — the Nordic answer to the cinnamon roll.
Swirled chocolate babka with a glossy sugar syrup — rich, buttery, and dramatic.
Pillowy yeasted doughnuts rolled in cinnamon sugar — impossible to eat just one.
Rustic free-form blueberry tart — juicy filling, shatteringly flaky pastry.
Moist, spiced carrot cake with a tangy cream cheese cloud on top.
Pillowy, perfectly pocketed flatbreads from a screaming-hot pan.
Light, airy choux puffs filled with vanilla cream and drenched in chocolate.
Slow-caramelised onion broth topped with bubbling Gruyère.
Delicate shell-shaped sponge cakes with brown butter and lemon zest.
Golden, slightly sweet braided egg bread for Shabbat and beyond.
Caramelised upside-down apple tart — French bistro magic at home.
Dense, earthy Scandinavian-style rye with caraway and molasses.
Crisp meringue shell with a marshmallow centre, piled with cream and fruit.
Chewy, charred, perfectly blistered — 72-hour cold-fermented dough.
Espresso-soaked ladyfingers and mascarpone cream — the classic Italian dessert.
Deeply flavoured, moist banana bread with a caramelised crust.
Tangy, moist, with a crunchy sugar glaze — the definitive lemon drizzle.
Crisp edges, chewy centres — the only cookie recipe you'll ever need.
A glossy ganache tart — deeply satisfying and surprisingly simple.
Pillowy, olive-oil-drenched focaccia with crisp rosemary and sea salt.
Soft, pillowy rolls with brown butter cream cheese icing.
Silky, sharp lemon curd in a crisp butter pastry shell.
Buttery, pillowy enriched bread that melts in your mouth.
Crisp phyllo layers soaked in orange-blossom honey syrup.
Flaky, golden layers of laminated dough — worth every fold.
A tangy, crusty loaf with an open crumb — the recipe I've been perfecting for years.