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Chef Michael Paul of Whitechapel Gallery Dining Room serves this sweet cheesecake with a compote made from kumquats, ...

Be sure to chop the filling for these vegetarian dumplings with a knife; they become too wet and pasty in a food proc...

Feel free to swap walnuts or almonds for the pecans, or use half nuts and half dried cranberries for tart, chewy bars.

Baking the doughnuts and tossing them with a little butter, cinnamon and sugar makes them healthier than fried doughn...

"Gougères were traditionally served to hungry tasters in Burgundian cellars," says winemaker Jeremy Seysses of h...

Sablés are crisp French butter cookies. Instead of baking them (as in the version below), William Werner dehydra...

Inspired by French travel cakes (small sweets meant for bringing to parties, picnics and other events), William Werne...

Wedge salad (iceberg lettuce with blue cheese dressing and bacon) is a classic American dish. Here, James Holmes, che...

Kat Kinsman tops her rich brownies with bacon and pecans. To enhance the smoky flavor, she mixes some of the bacon fa...

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 ...

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