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Serves 20+ (for a crowd)

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Salmon and whitefish caviar make good, inexpensive alternatives to extravagant osetra and sevruga. Plus: More Appetiz...

Although falafel is made from chickpeas over here, in Lebanon it is usually made from dried fava beans, with a handfu...

Hisachika Takahashi has eaten just about every delicacy imaginable, but ask him what his favorite food is and he will...

You'll need a pizzelle iron that is at least 5 inches in diameter to form these cones. Plus: More Dessert Recipes and...

Snickerdoodles, nonsensically named cookies that originated in 19th-century New England, are always made with cinnamo...

Margarine makes the crumbly crust of these bar cookies especially crisp. Serve them as desserts or afternoon snacks. ...

Triple Creek's owner, Craig Barrett, loves these decadent chocolate-studded coconut cookies.

Chef Martha McGinnis learned to make these cheesy wafers from her mother, who served them every Christmas.

These pine-nut-studded meringues are crisp outside and airy inside; for a chewier cookie, undercook them slightly.

For an alternative to the goat cheese, try a slightly sharp, grated melting cheese, such as aged provolone or Mancheg...

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