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Serves 16

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Semifreddo, the lightly frozen custard dessert, is cold and creamy like ice cream but requires only an electric mixer...

This outrageous chocolate cake was born from a lucky mistake. Kimberly Sklar, pastry chef at Literati II in Los Angel...

Chef Way Ludovic Augendre, executive pastry chef of the specialty food shop Fauchon in New York City, makes his Key l...

The Good News These gingery, nutrient-packed bars use only natural sweeteners like brown rice syrup and natural cane ...

Instead of deep-frying chicken in a vat of oil, Angie Mosier prefers pan-frying, which creates delightfully crunchy a...

These muffins are easy to make: Simply mix the dry and wet ingredients separately, then combine them. Since the bakin...

Lane cake, an Alabama specialty, was created by a woman named Emma Rylander Lane, who wrote a cookbook around the tur...

Chris Hanna learned to make these airy pitas from her Syrian grandmother, and she still insists on baking them from s...

Valeria Huneeus says, "Chileans typically eat empanadas on Sundays. Each time I prepare them, my granddaughters h...

Kathi rolls, a popular street food in India, are made by rolling vegetables or meat in roti, an Indian flat bread. In...

Ana Sortun serves a number of riffs on skordalia, a Greek garlic sauce, but here she does a more traditional version ...

Ana Sortun likes to serve this tangy Middle Eastern twist on the classic French sauce with oily fish like bluefish. B...

Andrew Zavala, 11, discovered the recipe for these gooey brownies in a kids' cookbook by Pamela Gwyther called Let's ...

It is hard to eat just one of these nutty, gingery, cinnamony cupcakes with their bright-green flecks of grated zucch...

This versatile hors d'oeuvre is made with a simple baking-powder dough that can be rolled out immediately, withou...

The genius of this layer cake is its extraordinarily crunchy filling, made with almonds, salted peanuts, creamy peanu...

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