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Serves 14

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"I love this dessert because it makes me think of eggnog," says Valerie Gordon of Valerie Confections. To give the se...

A spice grinder is a key tool, because freshly ground spices have the most vibrant flavor. The spice crust on this ro...

"When entertaining at home, I'm always hard-pressed for stove space," says Floyd Cardoz. To save room, he sears the m...

“I started making these fish cakes to use up leftover bits of salmon and potato,” says Sera Pelle, who enjoys them fo...

Allen Katz, mixologist at the Shanty and a partner in New York Distilling, uses his own Dorothy Parker gin to make t...

Chef Tim McKee adds easy North African flavor to succulent kebabs. Well-marbled rib eye steak is perfect for kebabs, ...

This ultimate birthday cake features three flavors of ice cream, moist chocolate cake, nutty ganache and fluffy merin...

A faster and incredibly moist Thanksgiving alternative, this Spanish-inspired turkey breast with chorizo and piment&#...

These super-tender, buttery biscuits are barely sweet, so they go equally well with the sweet and savory dishes of th...

This is chef Katie Button's sweet and savory take on the classic American snack, Cracker Jack. Slideshow: Make-Ahead...

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