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Little slices of party rye are a Southern favorite for tea sandwiches: "You don't see regular rye down here every day...

In this recipe, New York chef Alex Stupak shows how to prepare steamed banana-leaf-wrapped tamales. He also gives two...

Mario Batali's Edible Garden, at the New York Botanical Garden in the Bronx, is named for two of his restaurants: the...

According to Southern tradition, the hostess at a ladies' luncheon should serve little meatballs in a chafing dish or...

Cookbook author Martha Hall Foose says that in the early 1960s, The Time Life Picture Cook Book inspired Mississippi ...

Gustav Klimt and strudel are two icons in chef Kurt Gutenbrunner and food writer Jane Sigal's Neue Cuisine, which cel...

Ginkgo trees in San Francisco's Museum of Modern Art sculpture garden inspired leaf cookies by in-house pastry chef C...

Most of the ingredients in these sticky, chewy, sweet-tart bars can be purchased in health food stores.  Video:...

For this recipe, summer watermelon and chicken come together in a puckery salad dressing made with lime juice and fis...

These soft, lightly spiced cake-like cookies are studded with minced candied ginger and topped with a buttery sugar g...

These web-topped, chocolate-frosted red velvet wonders are filled with a spooky surprise—a sweet and creamy filling l...

Using buckwheat flour in these incredibly crisp and buttery crackers gives them an appealing, earthy flavor. They'...

“The texture of most biscotti can break your teeth,” Julianne Jones says. So she came up with this softer, chewier ve...

These icky-cute mice feature three kinds of chocolate: semisweet in the creamy, cakey center and white and bitterswee...

Although a skull is the traditional Day of the Dead motif, you can stamp these cookies into any festive shape, from p...

Grace Parisi's cake pops are easy to make: Crumble store-bought pound cake; mix with lemon, sugar and butter; then sh...

Christina Tosi, sugar genius at NYC's Momofuku and author of The Momofuku Milk Bar Cookbook, transforms her trick-or-...

Chef Way For his labor-intensive Candy Bars, Alain Ducasse makes hazelnut glaze and caramel pastry cream. Easy Way H...

These charming sweet-and-savory rice cereal treats are spicy enough to serve with drinks and sweet enough to satisfy ...

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