Every cook should have a few tricks up their sleeve; phyllo dough is one of our favorites. The paper-thin dough—which is common in Mediterranean and Middle Eastern cuisine—bakes up impossibly flaky ...

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RECENTLY, A WELL-MEANING person recommended Sharon Brenner’s “A Pie Project”—a digital cookbook devoted solely to Greek pies—specifically, the part where I could learn how to make phyllo dough from ...

Vegetarian phyllo rolls—oh man, these are a game-changer for any buffet. They bring a chic twist to street food. You know, ...

So here's the deal: phyllo pastry cake with ricotta and chocolate—this one's a real conversation starter. In Sicily, there's ...

My all-time favorite dessert is cherry pie. Yes, I rank it higher than any chocolate concoction you can name. I even like the gluey, over-thickened versions served up in diners. But I admit I felt ...

Whether you spell it phyllo, filo, or fillo, the word means "leaf" in Greek. This unleavened pastry dough is one of the flakiest, crispiest, most dramatic ingredients you can keep in your freezer — ...

If you've never baked with phyllo dough or phyllo pastry (also known as "filo"), it's time to do so! It may seem fragile and tricky to work with the texture of phyllo—that feels more like crepe paper ...

2 pounds ricotta cheese 2¾ cups sugar, divided use 3 tablespoons unsalted butter, room temperature, plus additional melted butter if desired 1 tablespoon lemon peel, finely grated 2 teaspoons orange ...

If you've ever found it hard to resist a flaky pastry, rest that assured you're not the only one. All around the world, there are countless varieties of flaky pastry treats. From Greece's spanakopita ...

Golden pastry crust dresses up cozy vegetable stew enough to make it the center of attention As savory and alluring as a pot of stew can be, it’s rarely charismatic enough to hold its own as the ...