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Chefs Anne Quatrano and Clifford Harrison serve these buttery salt- and spice-accented crackers with Bacchanalia's ch...

Choose the smallest and most fragrant berries for this delicious classic tart. Slideshow: Beautiful Desserts

Extra-virgin olive oil and sugar combine to put a crisp sweet crust on this crumbly treat. The cool simplicity of the...

Marcia Kiesel always bakes these cookies at home and packs them for camping. They're excellent for snacks while hikin...

Pot bread, or potbrood, is traditionally served at braais. It was once baked in a cast-iron Dutch oven set directly i...

On a recent buying trip to China, Bill Penzey discovered vibrant, lemony China #1 gingerroot, which he sells in three...

This jam-and-fruit tart and the Fig Croustade were made with the luscious homemade preserves that are among the mouth...

Annie Romana makes her clafoutis using small local plums, but you can use other fruits, such as cherries, the traditi...

It takes a light touch to roll this delicate dough thin enough to make the straws. An alternative is to make coins: s...

A generous sprinkling of seeds, such as poppy or sesame, or of coarse salt adds another layer of flavor to the alread...

Plus: More Dessert Recipes and Tips

To make these easy hors d'oeuvres, bread cubes are dipped into a savory cheese mixture, then baked until golden.

The dense pound cake is flavored with orange-flower water, a fragrant distillate made from bitter-orange blossoms. P...

These individual soufflés get their lovely texture from the cornmeal and their refreshing juiciness from the ra...

Plus: More Appetizer Recipes and Tips

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