If you've never baked with phyllo dough or phyllo pastry (also known as "filo"), it's time to do so! It may seem fragile and tricky to work with the texture of phyllo—that feels more like crepe paper ...

Every cook should have a few tricks up their sleeve; phyllo dough is one of our favorites. The paper-thin dough—which is common in Mediterranean and Middle Eastern cuisine—bakes up impossibly flaky ...

June and July are too early for figs. Just like tomatoes and peppers, the sweetest figs need another month or two of constant sunshine. In warm weather, the trees continue to produce beautifully into ...

Main Dish: Explore the culinary treasures of the Middle East with this delicious Börek recipe! A crispy filo pastry filled ...

A light tart that melts in the mouth, this feels like a real treat and it’s a cinch to make. There’s not even any rolling involved. If you like, leave asparagus out of the filling mixture or add extra ...

Just when you thought you couldn’t stand to look at another egg, there’s a carton staring at you in the refrigerator. Or perhaps you have leftover asparagus, the harbinger of spring often served as a ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

‘Filo’ is derived from the Greek word meaning ‘leaf’ and refers to the thin layers of dough used to make this type of pastry. This homemade filo recipe from Meni Vale makes a soft, flexible pastry ...

Appetizer: Let's all agree that the combination of scallops and leeks is a winner, right? Make it even crispier for the ...