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Serves 20+ (for a crowd)

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These hazelnut cookies are filled with a blend of chocolate and Nutella, a hazelnut-chocolate spread. Plus: More Des...

Plus: More Appetizer Recipes and Tips

Lauren Groveman anoints her Fluffy Yeast Doughnuts with this heavenly glaze. Plus: More Dessert Recipes and Tips

Endive leaves make pretty edible scoops for all kinds of savory fillings. And, they won't get soggy as they sit.

You could use store-bought seedless raspberry preserves to fill these cookies, but Pierre Hermé's method of pure...

These crisp slice-and-bake refrigerator cookies get their sparkle from crystallized sugar. They are so small, you'll ...

These simple cookies have a crisp texture and a delicate allspice flavor. They can be cut into just about any shape. ...

Pierre Hermé learned to make these chewy, nutty cookies flavored with spices and candied citrus rind from his fa...

Boiling the formed pretzels before baking gives them a chewy interior, like a bagel. The baking soda in the water mak...

Lauren Groveman often shakes the warm doughnuts in a plastic bag filled with cinnamon sugar or a combination of unswe...

Alexandra Angle's great-great-great-grandmother was a founding member of one of Boston's oldest women's clubs, where ...

This recipe makes more crostini than you are likely to need for eight people. But consider making the full amount of ...

These light, buttery balls are perfect at the end of dinner with port or coffee.

When the recipe calls for beating in the sugar, be patient. You have to add it very gradually in order to preserve th...

Plus: More Dessert Recipes and Tips

The inspiration for this whimsical snack comes from rumaki, the classic chicken liver and bacon hors d'oeuvre. The qu...

You will need a coffee grinder to grind the tea leaves here.

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