Serves 20+ (for a crowd)

"Gougères were traditionally served to hungry tasters in Burgundian cellars," says winemaker Jeremy Seysses of h...

Feel free to swap walnuts or almonds for the pecans, or use half nuts and half dried cranberries for tart, chewy bars.

Be sure to chop the filling for these vegetarian dumplings with a knife; they become too wet and pasty in a food proc...

Baking the doughnuts and tossing them with a little butter, cinnamon and sugar makes them healthier than fried doughn...

Cabot Clothbound Cheddar gougères are perfect on New Year's eve with cava. Plus: F&W's Appetizers Cooking G...

Chef Michael Paul of Whitechapel Gallery Dining Room serves this sweet cheesecake with a compote made from kumquats, ...

Sablés (French butter cookies) were Kevin Sbraga's favorites growing up. "I'd sneak them when I wasn...

Kevin Sbraga credits his father, Harvey Beachem, with creating these linzer torte–inspired cookies at Harvey's Bakery...

Hank Shaw first tried sausages made by the Hmong—an ethnic group from Southeast Asia and China—while living...

Hank Shaw likens sausage-making to jazz: "You have all these standards, but there's room for improvisation.&#...

As a dairy-free alternative to creamy dips, the recipe here calls for pureeing sweet peas with scallions, ginger and ...

"My father used a lot of ginger in his baking," says Kevin Sbraga. "It adds that burst of flavor that mak...

Kevin Sbraga varies these wonderful nutty biscotti, sometimes dipping them in melted dark chocolate for an extra laye...

Scott Conant serves these tender, peppery breadsticks as a starter. He packs them into a tall glass or plates them wi...

"Pork fat is the gold standard of charcuterie," says Hank Shaw, thanks to its neutral flavor and perfect melt...