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Serves 20+ (for a crowd)

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Kantin Dükkan chef Semsa Denizsel’s crumbly cookies are lightly flavored with the ground cloves she mixes into t...

These open-faced pastrami sandwiches are topped with bright condiments like braised red cabbage and green cabbage in ...

“In Japan I got into all different flours, like roasted soy flour,” says Stella Parks. “Then I thought, Why not use n...

Rice Krispies Gluten Free cereal, made with brown rice instead of white, is the secret to Elisabeth Prueitt’s crisp a...

“Churros are such a crowd pleaser,” says Top Chef: Just Desserts winner Chris Hanmer about these Spanish-style ridged...

“I love making cookies without an oven,” says Joy Wilson. Because they’re not too sweet, she calls these “breakfast m...

In Egypt, cooks stuff this spiced rice mixture into all kinds of vegetables, like zucchini.

To create these pancakes, chefs Daniel Patterson and René Redzepi started with a standard cornmeal pancake recip...

Chef Way: Chef Martin Yan makes his delicate dumpling wrappers with cornstarch, wheat starch, water and shortening.Ea...

After baking at health-food stores, Sarah Kelby Lewis created Sustenance, her line of sweets that uses alternative su...

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