I’m a little in shock the calendar says November. I don’t know what happened to the month of October, but it flew past in a blink of an eye. With Thanksgiving just a couple weeks away, I thought it ...

A galette is my autumn go-to when I am entertaining. It can be made hours ahead, can be either sweet or savory and always looks impressive served right at the table. I adore this sweet dessert version ...

“Galettes,” wrote former F&W editor Margaret Eby, “are pie when you can't deal with pie.” And their rustic, unfussy charm is much of their appeal: no need to stress over making them look too polished.

We always serve an apple dessert (in addition to the whole apples dipped in honey) on Rosh Hashanah. When I have the time, I make my own crust, but more often I use a store-bought, ready-to-bake crust ...

In need of a last-minute dessert that will please the masses? This French patisserie–inspired recipe has you covered. It’s flaky, juicy, loaded with sweet apples, and takes just an hour to prep and ...

Paula Disbrowe is a writer, recipe developer, and award-winning cookbook author based in Austin, Texas. Her stories have taken her across the globe on food and travel adventures, from Alaska to French ...

Two forms of apples — a sweet, caramelized compote and soft whole wedges — make up this simple, fragrant galette. The tartness of Granny Smith apples in the compote balances the sweet apples and ...