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Serves 16

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Jessie Oleson rolls chocolate cookie dough into ropes, then cuts them into mini logs to resemble the classic French b...

Top Chef Masters finalist Traci des Jardins creates a gorgeous cold-weather hors d'oeuvre with roasted beets, horsera...

One of Sera Pelle’s tricks for making these deep-chocolate vegan cupcakes so moist and rich: she mixes avocado and co...

A buttery shortbread crust forms the base for these chewy, chocolaty bars. Slideshow: Chocolatey Desserts

This berry filling is tart and fruity, and superbly balanced by the crisp, buttery shortbread crust. Slideshow: Deli...

These grown-up lemon bars are made with paper-thin slices of lemon, giving the sweet filling a pleasant bitterness. ...

These creamy pumpkin bread puddings are baked in pie dishes so they’re like a hybrid dessert; the lattice top is actu...

The most magnificent baked pasta ever: thin pappardelle layered with fresh mozzarella and meaty ragù, encased in...

These hearty cabbage wedges, roasted until golden brown and topped with a fragrant, buttery dressing with rosemary an...

It’s worth a little bit of extra effort to toast and grind the spices for this salmon, because it adds so much additi...

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