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Serves 20+ (for a crowd)

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At restaurant Daniel, Daniel Boulud makes these popular bite-size mushroom quiches in individual molds, but mini-muff...

Instead of spooning the batter onto a baking sheet before baking, Chantal Leroux uses mini muffin tins. Her version o...

These sesame crackers are a savory version of the traditional sweet benne (sesame) wafers that are popular throughout...

These biscuits get their incredibly flaky texture from a combination of vegetable shortening and butter.

Robert Stehling makes huge batches of jelly to give as gifts. This intensely spicy condiment is also great as a barbe...

Plus: Ultimate Thanksgiving Guide

Plus: More Dessert Recipes and Tips

This syrup is especially delicious in Eben Klemm's December Stormy cocktail and Spiced Red Wine Punch. Plus: Ultim...

Plus: Ultimate Cocktail Guide

Vinho Verde is a white or red wine from the northwestern part of Portugal. The name means "green wine," which refers ...

Plus: More Appetizer Recipes and Tips

For a festive look, use a combination of red and white pearl onions. Plus: More Appetizer Recipes and Tips

Pierre Hermé takes the traditional chunky sablé and makes it into a very thin, crisp cookie to emphasize it...

The fleur de sel in Pierre Hermé's slice-and-bake double-chocolate cookies doesn't make them salty; it brings ou...

Here Pierre Hermé combines the tenderness of shortbread with the elegance of florentines, the caramelized almond...

Pastry chef Gale Gand's six-year-old son Gio loves these meringues that Washington, D.C., baker Warren Brown taught G...

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