To make the tart shells, combine gluten-free baking mix, sugar, shortening, cinnamon, egg and cold water in a food processor with a blade. Pulse until ball forms. Wrap in plastic wrap and chill in ...

I'm a big fan of baklava but building up all the layers of filling in between thin strips of filo pastry is time-consuming; not to mention way beyond my basic baking skills. So I was thrilled to have ...

A glimpse of the deep-blue Aegean ocean catches your eye. The logo with olive branches has you dreaming of olive oil and feta. The first is a snapshot from Dimitrios Vallits and Glykereia Gourouna’s ...