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Serves 20+ (for a crowd)

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These crunchy-chewy cookies, sold at bakeries all over Lazio, are called brutti ma buoni in Italian, or "ugly but goo...

These long, crispy bread sticks are a lovely accompaniment to any soup, including Mario Batali's vegetable-and-fa...

To make a chunky bread, fold in 2 1/2 cups toasted sunflower seeds, 5 cups soaked and drained dried currants or 6 cup...

A gentle heat makes these seasoned walnuts ideal with cocktails.

"Pork fat is the gold standard of charcuterie," says Hank Shaw, thanks to its neutral flavor and perfect melt...

Scott Conant serves these tender, peppery breadsticks as a starter. He packs them into a tall glass or plates them wi...

Kevin Sbraga varies these wonderful nutty biscotti, sometimes dipping them in melted dark chocolate for an extra laye...

Hank Shaw likens sausage-making to jazz: "You have all these standards, but there's room for improvisation.&#...

As a dairy-free alternative to creamy dips, the recipe here calls for pureeing sweet peas with scallions, ginger and ...

"My father used a lot of ginger in his baking," says Kevin Sbraga. "It adds that burst of flavor that mak...

Hank Shaw first tried sausages made by the Hmong—an ethnic group from Southeast Asia and China—while living...

Sablés (French butter cookies) were Kevin Sbraga's favorites growing up. "I'd sneak them when I wasn...

Kevin Sbraga credits his father, Harvey Beachem, with creating these linzer torte–inspired cookies at Harvey's Bakery...

Cabot Clothbound Cheddar gougères are perfect on New Year's eve with cava. Plus: F&W's Appetizers Cooking G...

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