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Serves 20+ (for a crowd)

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Adding cardamom to these crispy cookies gives them a subtle spiced flavor. You can fill the thumb print with other ja...

The sweet, sticky glaze on this juicy ham is subtly spiced with fennel, coriander and star anise. Slideshow: Delicio...

Instead of using fresh goat cheese with sweet roasted beets, this salad is made with a deeply flavored aged goat chee...

For your next dinner party, this super-nutty walnut pesto is excellent for dressing up perfectly roasted, lemony chic...

The sweet-and-salty sauce that results from braising the chicken here makes these skewered treats very delicious. Pl...

Roasting cherry tomatoes until they burst makes them super-juicy and sweet; combining them with salty Stilton cheese ...

This simple salmon is a great crowd-pleaser. It also makes stellar leftovers. Slideshow: Recipes for Whole Fish

These delicious marshmallows from pastry chef Dominique Ansel are made by whipping a hot sugar syrup with gelatin; th...

These crispy (feuilletine flakes), crunchy (corn flakes), nutty (toasted hazelnuts and pistachios) and chewy (golden ...

These incredibly light and airy marshmallows from pastry chef Dominique Ansel are made with beaten egg whites in the ...

Jose Garces swaps out the usual walnuts in these blondies for Spain's salted, olive oil-toasted marcona almonds. Sli...

These currant-cardamom oatmeal cookies are a mash-up of traditional oatmeal cookies and crispy tuiles, with nicely br...

Crunchy natural peanut butter gives these crisp and buttery cookies a deeply peanutty taste, but any peanut butter wi...

This crisp cookie-jar classic is jam-packed with quick-cooking oats that almost disappear into the buttery dough as t...

Cookbook author and hunter Georgia Pellegrini purees sweet peas into the batter of her delicate mini pancakes, which ...

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