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Serves 20+ (for a crowd)

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Chef Gavin Kaysen makes these ice cubes—delicious in white sangria or sparkling wine—when he has slightly overripe pe...

This fun recipe from Andrew Zimmern engages all of the senses, takes advantage of the boiled lobster boredom and is s...

These fresh, light corn-and-shrimp dumplings from F&W’s Kay Chun are a cinch to make. Slideshow: Dumplings, Gyoz...

Chef Allison Jenkins makes her own ultra-creamy ricotta (you can also use store-bought), then adds different toppings...

These fluffy, buttery rolls have a homey quality. “They are deep Americana,” says chef Alex Guarnaschelli. This recip...

These two-bite vegetarian snacks are perfect wine-party food—the tender kale and umami-rich mushrooms are delicious w...

These chocolate chip cookies from Tina Casaceli are especially good because of the sweet-smoky pieces of candied baco...

These moist, fluffy, fragrant rolls are supereasy to make and very pretty, thanks to the rosemary sprig that garnishe...

Kir Jensen makes her crisp and chewy gingersnap cookies with warming spices and fresh citrus, then sandwiches the coo...

Using a family rugelach recipe, chef Jenn Louis combines tart raspberry jam and crunchy almonds in a rich, flaky crea...

These crisp, buttery cookies from Sarah Hart are a riff on classic hazelnut sandies; the cookies are doctored with cr...

Crispy, chewy and a little salty, these simple oatmeal cookies from baker Kir Jensen would be great with ice cream or...

Lebkuchen are traditional delicately spiced German molasses-ginger cookies. This recipe, from mixologist Jeffrey Morg...

Almond flour and coconut oil are the keys to these lovely gluten-free, dairy-free cookies from chef Gregory Gourdet. ...

Duane Sorenson gets together with his mother and sister to bake these buttery date-studded cookies every year for the...

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