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Serves 12

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Aida Mollenkamp packs tart (pomegranate), bitter (watercress, arugula) and sweet flavors (honey, pear) into this spic...

There’s so much richness on the Thanksgiving table that a few tart and spicy things are necessary for balance, like t...

This decadent pear-and-caramel trifle is perfect for a party because it can be made a day ahead and it serves a crowd...

These warm cheddar-studded breakfast muffins are only slightly sweet, since they’re meant to be spread with a sweet-s...

“Old Bay isn’t really a Cleveland thing,” says Jonathon Sawyer about the seasoning on these fluffy, buttery rolls, “b...

“Being a good Hungarian Szegedi—my family’s real last name, which my grandfather changed when he came to America—our ...

Excellent with coffee or tea, this moist cake has lots of crisp, salty, buttery crumbs on top. Slideshow: Great Cof...

At his Boston gastropub, Blue Dragon, star chef Ming Tsai will serve these Asian-accented sliders. They’re based on a...

This simple chocolate pot de crème is spiced with cinnamon and allspice. A touch of ground habanero chiles that ...

Chef Erik Bruner-Yang adds umami to the classic sugar-salt combination by spreading these crisp-chewy chocolate-chip ...

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