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Serves 12

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"At my restaurant, we take inspiration from our mothers," says chef Lauren Kiino, "but we make the recipes using the ...

Puttanesca is a classic southern Italian pasta sauce made with tomatoes, capers and olives. Here, it lends a ton of f...

To dress up a moist, delicious coffee cake, F&W's Justin Chapple adds sweet pears and crunchy nuts to the generou...

Instead of red food coloring, this excellent cake features a beet puree, which keeps the layers nicely moist. The cak...

Joanne Chang makes her moist, lemony, fresh-tasting cupcakes with honey instead of refined sugar, which keeps the swe...

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...

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