Makes 12 madeleines. Resting time: 2 to 3 hours. Baking time: 9 to 10 minutes. Recipe by Fabrice le Bourdat, baker-pastry chef of the bakery Blé sucré, is from “Let’s Eat France!” by François-Régis ...

Abbie Hoffman of Lutherville was hoping to get the recipe for the wonderful little butter cookies/cakes that are frequently served with along with cappuccino at Petit Louis Bistro in Roland Park. She ...

Editor’s note: Due to the production schedule for Pacific NW magazine, this story was written before the state’s “shelter in place” orders, intended to slow the spread of the novel coronavirus, were ...

The madeleine is one of France’s most famous desserts. A mini-cake shaped like a ridged oyster, they’re surprisingly easy to make, and when hot out of the oven, they’re the perfect way to end a meal.

Brighter, lighter, less sweet and a little less “grandma” than true rose, the smell of rose geranium is like old rose blended with a touch of citrus, spice, green herbs and a tiny hint of resin. This ...

Editor’s note: High altitude makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in ...

Sign up for Forwarding the News, our essential morning briefing with trusted, nonpartisan news and analysis, curated by Senior Writer Benyamin Cohen. This highly ...

I promised myself that I wouldn't mention Marcel Proust, but there was no way around it. So I'll tell you what you may already know: That lots of us have heard anything about the pretty, shell-shaped ...