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Serves 8

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Adding pear preserves to this streusel-topped coffee cake makes it especially moist and delicious. Slideshow: More C...

Mascarpone and a hit of bourbon make this creamy chicken-liver mousse especially delicious. Slideshow: Chicken Liver...

Mark Overbay mixes his coarse, flavor-packed peanut butter into this fragrant Burmese-inspired dip. Slideshow: Recip...

Butternut squash is fantastic in all sorts of dips. Here, it’s roasted with citrus and sweet spices to concentrate th...

James Peisker and Chris Carter bake their delicious thick-cut bacon with sugar and chile powder so it comes out of th...

This dip is lighter than many versions of baba ghanoush because there’s no tahini weighing it down. The pure, smoky f...

For this comforting soup, Alex Guarnaschelli cooks fresh and canned tomatoes separately, which adds layers of flavor....

This classic, over-the-top cake first garnered fame in Southern Living magazine in the 1970s and has been a potluck s...

“I love that root vegetables are so rustic,” says chef Marcus Samuelsson about this earthy, Indian-spiced soup. “I ad...

Chef Matt Danko uses his father’s recipe to make sharlotka, a deliciously light and fluffy Russian apple cake. Slide...

Gumbo isn’t a classic slow-cooker recipe, but chef Grant Achatz say it’s a “no-brainer.” His version is packed with s...

This easy brandy cocktail from drinks artisan Chris Harrison is mildly sweet and nicely boozy, with a bit of spice fr...

Chef and butcher Alex Pope keeps roast turkey moist by stuffing thin slices of pepperoni under the skin. Slideshow: ...

This supereasy turkey is flavored with ras el hanout, a North African spice blend. The pan juices, flavored by the ci...

Ali Banks created these delectable skewers to showcase exceptional fish. Slideshow: More Salmon Recipes

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