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Serves 20+ (for a crowd)

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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...

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

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

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

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

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

Using a family rugelach recipe, chef Jenn Louis combines tart raspberry jam and crunchy almonds in a rich, flaky crea...

These crisp, buttery cookies from Sarah Hart are a riff on classic hazelnut sandies; the cookies are doctored with cr...

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