Author: Molly Stevens
Author: Leah Koenig
Author: Claudia Fleming
Author: Bon Appétit Test Kitchen
Author: Edward Lee
Use a wide spatula to peek underneath your galette to make sure the bottom is golden brown all the way across.
Author: Dawn Perry
Two-Way Chanterelle and Pear Bread Stuffing
Author: Julia Moskin
Author: Karen DeMasco
Author: Melissa Clark
Author: Josie Le Balch
Author: Sara Foster
The original recipe calls for small plums that sink into the batter, but you'll get the same effect with apples or berries.
Author: Claire Saffitz
Author: Diane Rossen Worthington