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Serves 12

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This dramatic roast is formed by tying the rib section of a pork loin into a circle, ribs up. The roast's hollow ...

Remoulade sauce is a kind of brassy, herb-packed mayonnaise. Instead of making it from scratch, you can leave out the...

Toasted coconut chips—fantasy birch bark—cover this classic sponge roll, which is spread with a thin layer ...

Fans of Fig Newtons will love this fig 'linzer torte.' Serve cups of strong espresso with wedges of this sweet, inten...

Gumbo is a defining dish of Louisiana cooking. This version is packed with seafood (crab claws practically reach out ...

Plus: More Vegetable Recipes and Tips

The café au lait-colored filling for this spiced cake is shingled onto the outside of the log for a barklike eff...

To eat one of these delicious oysters on the half shell, drizzle lemon juice on top, then add a drop of hot sauce and...

Plus: More Vegetable Recipes and Tips

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

This silky dessert from Larry Hayden, former pastry chef at New York City's Union Square Cafe, tastes like a cross be...

Incredibly rich and impossibly indulgent, this bread pudding from the Palace Café in New Orleans delivers a doub...

Plus: More Dessert Recipes and Tips

Ganache is a silky-smooth luxurious mixture of chocolate and cream. Plus: More Dessert Recipes and Tips

Unlike many of their neighbors, Connie Serrette and Allen Zeringue add celery to their courtbouillon, which they mak ...

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