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Serves 14

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This moist cake, topped by a generous layer of cardamom-spiced, pecan-dotted crumbs, is a fabulous gift. F&W's Ka...

This gumbo from chef-owner Donald Link of Herbsaint in New Orleans owes its flavor to the roux, a mix of flour and oi...

The soft and sticky dough for these baking powder–boosted sweet buns—made without butter or oil—gets its richness fro...

Plus: Perfect 5-Minute Salad Dressings

John Currence ingeniously uses both naturally low-fat buttermilk and fat-free sour cream to make his tender corn brea...

This amazing cake comes from chef Ann Cashion of Washington, DC, restaurant Johnny's Half Shell.

Traditional Carolina barbecue begins with a whole hog smoked over coals; here, Sean Brock cooks pork shoulder for 12 ...

Grace Parisi uses one of the world's great flavor combinations for her unusual marble cake topped with bananas, which...

This is Grace Parisi's sophisticated version of magic bars, that chocolate-coconut bake-sale favorite. Browning t...

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