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Serves 20+ (for a crowd)

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Make these treats on a dry day; humidity makes for sticky meringues.

Meadowood chef Pilar Sanchez deep-fries potato chips to serve as the base for the salmon. Store-bought thick-cut pota...

The rich flavor of almonds and the sweet juiciness of ripe raspberries make a delicious mouthful. You can substitute ...

These sandy cookies feature ground hazelnut praline inside and out. You'll need a standing electric mixer to make the...

Toasted nuts make these fragile cookies buttery while macerated cherries lend a fruity tang. Plus: More Dessert Re...

These moist cookies are called crackles because as they bake the tops crack to form beautiful brown and white pattern...

Light and delicate, these cakes require only a few minutes of mixing and baking. If you don't have a madeleine pan, y...

Chris Schlesinger uses Macomber turnips, native to Westport, Massachusetts, in this recipe. These turnips are actuall...

Lydia Shire likes to serve these orange-scented cakes with candied ginger ice cream. To make your own easily, fold fi...

This recipe will amply serve 20 as part of a larger menu. If this will be your only main course, however, it would be...

The turkey, stuffing, and gravy all rely on the characteristic flavor of Muscat. When Lydia Shire cooks birds, especi...

Jasper White likes to spit-roast a bone-in leg of venison for his holiday feasts. We've adapted his recipe for the ho...

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