Serves 20+ (for a crowd)

"In these cookies, you start with a sweet dough and the sesame seeds push it over on the sweet-savory continuum," say...

A pinch of cayenne pepper adds a spicy kick to these savory cookies, flavored with both sharp cheddar and smoked Goud...

To bring out the flavor of the rosemary in these barely sweet cookies, Dorie Greenspan first rubs the leaves with gra...

Pinch Food Design chef Bob Spiegel loves to rethink classic combinations, like this architectural take on blini and c...

Chef Way For his labor-intensive Candy Bars, Alain Ducasse makes hazelnut glaze and caramel pastry cream. Easy Way H...

Grace Parisi's cake pops are easy to make: Crumble store-bought pound cake; mix with lemon, sugar and butter; then sh...

Although a skull is the traditional Day of the Dead motif, you can stamp these cookies into any festive shape, from p...

These icky-cute mice feature three kinds of chocolate: semisweet in the creamy, cakey center and white and bitterswee...

Using buckwheat flour in these incredibly crisp and buttery crackers gives them an appealing, earthy flavor. They'...

“The texture of most biscotti can break your teeth,” Julianne Jones says. So she came up with this softer, chewier ve...

Christina Tosi, sugar genius at NYC's Momofuku and author of The Momofuku Milk Bar Cookbook, transforms her trick-or-...

These charming sweet-and-savory rice cereal treats are spicy enough to serve with drinks and sweet enough to satisfy ...

On Halloween, Grace Parisi shapes these cheesy crackers into creepy witch fingers, pressing a sliced almond onto the ...

A quick scallop mousse mixed in a processor in under a minute forms the base of these elegant canapés. For the s...

These soft, lightly spiced cake-like cookies are studded with minced candied ginger and topped with a buttery sugar g...