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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...

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

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

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

"I add everything from fresh blueberries to chocolate chips," says Spike Gjerde of the delicious crumb coffee cake he...

"I don't know where I got the idea to add tarragon to these apricot cookies," says Dorie Greenspan. "But when I tried...

"The perfect biscuit dough just barely comes together," says Hugh Acheson. "After it's lightly rolled...

Dorie Greenspan loves using Valrhona cocoa to make these spicy, unexpectedly tender cookies, flecked with flaky Maldo...

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