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Coconut oil and toasted ground coconut are baked into the batter of this beautiful cake, which is then layered with b...

Ice cream whiz Jeni Britton Bauer uses melted vanilla ice cream in her flaky, delicious biscuits. Slideshow: Summer ...

“An all-out Wisconsin classic,” says restaurateur Gabriel Stulman about the kringle. “It’s like a giant toaster strud...

This is the ultimate buttermilk Bundt cake, nicely browned on the outside, with a soft, tender crumb. Slideshow: Mor...

Chef Jose Enrique’s version of the Puerto Rican classic pernil is extra-flavorful because he marinates the pork in li...

Instead of serving beans next to the rice, chef Jose Enrique folds them in, along with caramelized peppers and onions...

Andrew Zimmern uses this recipe to make incredible rolls for sandwiches and burgers as well as larger loaves topped w...

Cookbook author Yotam Ottolenghi invented these delicate crêpes to celebrate Shrove Tuesday, the day before Lent...

Overnight marinating and slow cooking give this goulash deeply savory, complex flavors. Philadelphia chef Jeremy Nole...

This velvety soup has a wonderful balance of sweetness, spice and tang. The secret ingredient: gingersnap cookies. S...

Michelle Gayer tops her sensational focaccia with sweet, tender strips of roasted butternut squash scattered with thy...

Adding dried sour cherries to this chunky cranberry sauce makes it appealingly sweet and tart. Slideshow: Thanksgivi...

Instead of marshmallows, these sweet potatoes get a sweet and crunchy topping inspired by Rice Krispies Treats. Sli...

This is the perfect stuffing—moist in the middle and crisp on the top. Two bonuses: It's made with healthy multigrain...

Layers of silky pumpkin mousse and coffee-dipped ladyfingers create a spectacular tiramisu that's a terrific alternat...

You could make this stew with any kind of lentil. The advantage of using the small, almost round green kind called Fr...

Designer and blogger Athena Calderone’s signature aesthetic comes through in this striking appetizer. Roasting the gr...

Chef Lincoln Carson likes to bake a nugget of pimento cheese. The version here mixes the pimento cheese into the batt...

Jerusalem artichokes are one of the Arazis’ favorite ingredients to cook with. Here, they make an oversize version, w...

This comforting, not-too-sweet pudding is pastry chef Lisa Donovan’s ode to the spoon bread in M.F.K. Fisher’s classi...

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