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Serves 10

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This cake was inspired by Boston cream pie, a yellow cake with custard filling and chocolate frosting. This cake's mo...

Intensely chocolatey but amazingly light, this dessert makes a perfect ending to even a substantial meal.

This delicate golden cake combines sweet and tart, tender and crisp. The meringue bakes right on top of the cake batt...

For carving tableside, leg of lamb looks best if the shank bone is left in. For the stuffing, use country-style white...

This spice-crusted roast can be served with any or all of the following intensely flavored Middle Eastern-style dippi...

This is the one plus ultra of gelatin desserts, a sophisticated combination of fresh berries and a soft jelly flavore...

Plus: More Appetizer Recipes and Tips

Spicy fennel adds an edge to this smooth, roasted sweet red pepper soup.Plus: More Soup Recipes and Tips

Jacques Pépin's chilled compote of quick-stewed plums, Bing cherries and berries in a light wine—and—black curra...

At the Café Latte in St. Paul, Minnesota, Sherry Fahey makes a dessert that's like a pecan pie and pumpkin pie r...

Nelli Maltezos, pastry chef at the restaurant Zucca in New York City, uses Japanese kabocha for this tart because it ...

Karen Barker's tart, from the Magnolia Grill in North Carlina, is beautiful and delicious, especially when set off by...

Bittersweet chocolate and a sweet potato custard make an unexpected but delicious pairing in this Southern sweet-pota...

Plus: More Pork Recipes and Tips

According to Alex Garcia, chef-owner of Erizo Latino restaurant in New York City, there are two secrets to true Cuban...

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