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Serves 16

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The cows on the island provide Alexandra and Eliot Angle with wonderfully fresh cream to pour over the warm crumble, ...

These tricolored pops are made by freezing layers of juice in a mold. Use a white, an orange and a yellow juice to ma...

Lee Hefter gets so caught up in cooking Thanksgiving dinner that he hardly has time to eat it. He has a turkey-and-st...

This super-rich dessert contains chocolate whipped cream between layers of bittersweet chocolate cake topped with a f...

Party Plan Your guests can help you mix and form the dough and slice the biscotti. Or have the especially tender bisc...

Plus: More Appetizer Recipes and Tips

To create her super low–fat version of a jelly doughnut, F&W's Grace Parisi fills vanilla–flecked angel food cupc...

French milk jam is cheap and easy to make—simply cook down whole milk with sugar and vanilla until it forms a caramel...

Plus: More Dessert Recipes and Tips

Pastry chef Sherry Yard makes her rustic, superflaky tartlets with the sweetest nectarines she can find. Plus: More ...

Carrie Dove's young son, Jeremy, says these are one of his favorite sweets. The family makes them at Halloween and gi...

These oat bars, packed with fruit and nuts, are like delicious granola made to go. Plus: More Dessert Recipes and Tips

These slightly spicy and very hardy bars are a great homemade alternative to packaged, tasteless energy bars. The cru...

Jing Tio likes to end dinner parties with rare fermented Chinese p'uerh tea and pistachio financiers, the absurdly ea...

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