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A box of frozen puff pastry is something of a miracle ingredient. If you’ve ever baked with it, you know exactly what I’m talking about. It puffs into delicate, buttery layers, turning even the most basic recipe into something that feels totally fancy.

It’s also super easy to use — all you need to do is pull the box out of the freezer and pop the dough in the oven, right? Well, not quite, although we promise it’s almost that simple. Just remember these tips and you’ll be on your way to light and flaky breakfast turnovers, bite-sized apps, and savory tarts.

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Freshly grated mozzarella (or any cheese!) is an amazing addition to all kinds of foods, but the process of grating it can be a pain. And we’re not just talking about the actual work of running it across the grater over and over again — without, hopefully, cutting your fingers! — but also the actual cleanup. That soft, fatty cheese can get stuck inside the grater’s holes and you can tear up your sponge (or really injure yourself!) trying to get it clean.

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If it were up to my fiancé, the only appetizer that would be served in our apartment would be Bagel Bites. That’s not what these are, but I’ll tell you — he declared that these are better. Maybe it’s because the hard, flavorless mini bagels are replaced with extra-buttery, flaky puff pastry squares, which are topped with juicy fresh tomatoes and melted fresh mozzarella. They’re dinner party-worthy mini pizzas, which means they can (and should) be enjoyed with friends and some wine.

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If you’re still scratching your head about what to give your mom this Sunday for Mother’s Day, don’t stress — you can always make her something! This recipe perfectly makes crepes for two, so you can spend less time at the stovetop (and more time with Mom!) and sit down to a fancy-ish breakfast together.

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As a general concept, vacation is something I think we can all get behind. Everyone can agree that a few days off from the daily grind (whatever your version of the daily grind is) is a very good thing.

But what isn’t so clear cut is what the ideal vacation looks like. For some, it is a trip halfway around the world to explore a new culture and a new cuisine. For others, it’s the pool a few towns over, with outdoor grills and picnic tables nearby.

So, we’re throwing the question out to you: As a cook and a food-lover, what’s your dream vacation?

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You know puff pastry, phyllo, and pie dough as the backbone of many a sweet dessert, but these versatile doughs are good for so much more. In fact, one of my favorite ways to use them is for savory snacks and appetizers, from puff pastry cheese sticks to fresh corn galettes. Frozen dough is my secret to no-fuss, last-minute get-togethers with friends and family.

But these doughs, while similar, are not created equal. You might think of puff pastry, phyllo, and pie dough as interchangeable, but each has distinct qualities that set it apart. Here’s what you should know, including the best ways to use whatever dough you’ve got stashed in your freezer.

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