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The inspiration for this frosting technique comes from dessert maven Maida Heatter's Book of Great Chocolate Dessert...

This is a real old-fashioned American chocolate layer cake. It's very moist, very chocolatey, a snap to make and best...

Patisserie Cafe Didier • November 1993

This tart is so chocolatey-rich that tiny slivers will satisfy. It will serve 10 people nicely.

Besides being quite at home alongside turkey, this tangy cranberry sauce makes a good accompaniment to any pât&#...

Serve with raw spinach, romaine, steamed potatoes or tomatoes.

Serve with watercress, raw spinach, steamed potatoes, or grilled white-fleshed fish.

Serve with watercress, raw spinach, Boston or romaine lettuce or cabbage slaw.

A little of a strongly flavored, rich-tasting ingredient, such as goat cheese or miso, balances the tart edge in a lo...

Serve with arugula, mesclun, raw spinach, cabbage slaw or fennel slaw.

The inspiration for this cake comes from Diana Sturgis's mother-in-law's German apple kuchen and a fruit cake I once ...

The sweet pastry recipe makes enough for two 11-inch tarts. The extra pastry can be wrapped and frozen as a handy tim...

Plus: More Dessert Recipes and Tips

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Johanne Killeen and George Germon use a prosciutto bone, a traditional Italian staple, for their heartyvegetable soup...

Plus: More Dessert Recipes and Tips

Chef Philippe Boulot prepared navarin, a traditional hearty French stew made with chunks of tender lamb and potatoes,...

Pastry chef Michelle Bracken made a German Chocolate Cake shaped like her husband's, chef Bill Bracken, German shephe...

The spices in this cake remind author Tracey Seaman of apple pie and mulled cider. If you want a final flourish, serv...

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