A weaker dough with underdeveloped gluten strands ... work in a pinch (pun intended), we prefer using a fine kosher salt for ...

With egg prices on the rise, I'm taking the flavors of my favorite quiche and putting them into buttery tarts this spring. In ...

Chilling the dough between each stage of making puff pastry is vital. Raw shortcrust, puff and flaky pastries can be kept wrapped in cling film in the fridge for two or three days before rolling ...

I recommend using store-bought puff pastry, but, if you want to make your own, any flaky pastry or pie dough works well. The only tedious part is making sure the chicken breasts are the same size ...

For the rough puff pastry, place the flour in a mound on a ... Gradually add the iced water and mix until you have a rough dough. (You may not need all of the water. Take care not to overwork ...