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Carolyn Weil

  • Video

    Mixed-Berry Pie Filling

    Great pies start with plump, ripe berries

  • How-To

    Crimp or Flute a Pie Crust to Seal It

    Crimp the edges for a sure seal, or flute them for an attractive appearance

  • How-To

    Rolling Out a Pie Crust

    Working the dough right after mixing means no struggle and a tender texture

  • How-To

    Make a Quick and Easy All Butter Pie Dough

    An all-butter dough gives you a flaky crust, perfectly balanced for a fruit filling

  • How-To

    Impressive Eclairs Step by Step

    You don't have to be a professional baker to brighten someone's day with these creamy, chocolaty treats. With detailed instructions from Carolyn Weil, you can easily make éclairs at home…

  • Recipe

    Cheddar & Chive Buttermilk Biscuits

    Served warm, these cheesy biscuits are a perfect companion to a bowl of soup on a chilly night. Parmesan or Swiss may be substituted for the Cheddar and scallion for…

  • Recipe

    Buttermilk Pancakes

    These have become a weekend breakfast staple in our house, and they’re so easy to make that they show up on weekdays occasionally, too. I use oil instead of melted…

  • Recipe

    Sour Cherry & Walnut Scones

    These scones have a fine, tender crumb because of the cake flour and lack of kneading. The dusting of cinnamon sugar complements the tartness of the  cherries.

  • Recipe

    Éclair Pastry Shells

  • Recipe

    Bittersweet Ganache Glaze

    This simple ganache makes a shiny glaze for chocolate éclairs. The corn syrup is optional for this recipe but it helps keep the chocolate glossy when refrigerated.