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Serves 12

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Instead of making cocktails one at a time, borrow a mixology trend: Premix them in batches and serve in small bottles...

Instead of making cocktails one at a time, borrow a mixology trend: Premix them in batches and serve in small bottles...

Instead of making cocktails one at a time, borrow a mixology trend: Premix them in batches and serve in small bottles...

For this shortbread, chef William Werner makes his own peanut butter. He recommends buying pure peanut butter without...

Chef Lauren Kiino created this recipe after thinking about retro dishes like angels on horseback (bacon-wrapped oyste...

"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...

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