Custard a La Grecque or Galaktoboureko is a Greek dessert of custard in phyllo. It may be made in a pan, with phyllo layered on top and underneath, or rolled into individual servings. Unlike mille-feuille, which it otherwise resembles, the custard is baked with the pastry, not added afterwards. It is served with a clear syrup. Its name, galaktoboureko, comes from the words milk and bourek the Turkish origin word Burek for pies, so in effect it conveys the meaning "milk-pie" or custard pie.  read more »

There are different ways to make a lemon tart. This is the quintessential French tart, found at patisseries and cafes year-round. Cool, sharp lemon filling contrasts nicely with the flaky, slightly sweet pastry. A dollop of cream served with the dessert makes the ideal treat.  read more »

Everyone loves cream puffs, but most cooks are afraid to try making them since they are considered time consuming and difficult to make. This is actually false, as they are quite easy to prepare and very impressive to serve. Cream puffs are made from French pate a choux, a thick, warm paste of water, milk, salt, flour, and eggs. Small dollops of the paste puff when baked, resulting in airy shells that hold savory or sweet fillings.  read more »

This gingerbread cake recipe is fragrant with the flavors of molasses and spice. It's a perfect cake for surprising guests or for that special after dinner treat. Bake and freeze up to two months ahead, then frost on the day you plan to serve. Unwrap before thawing so excess moisture can evaporate.  read more »