This French classic tuiles recipe appears as the technical challenge in the Biscuits & Traybakes episode of Season 2 of The Great British Baking Show. In a clean bowl, whisk the egg white until stiff ...

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 ...

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.

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 ...

Chef Emily Luchetti often makes these buttery nut delicacies to accompany her desserts. Traditionally, tuiles have a curved shape, but these crisp cookies taste just as good when they're left ...

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 ...

(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 ...

Combine 3 cups water, sugar, ginger, and lemon peel in large skillet. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low. Add pears to skillet; place ...

Preheat oven to 325 degrees. Combine flour, baking powder, baking soda and pie spice in a bowl; set aside. Beat eggs and sugar in a mixer. Mix in oil and pumpkin. Gradually blend in dry ingredients.