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Serves 20+ (for a crowd)

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Chef Joshua Walker shallow-fries his shrimp toasts instead of deep-frying them, so they’re not as greasy as the tradi...

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...

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

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

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

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

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

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