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Jamie Shannon, of Commander's Palace in New Orleans, likes to serve these luxurious, tangy, and sweet flans at ro...
The batter for these dense chocolate cakes from Vincent Guerithault, of Vincent Guerithault on Camelback in Phoenix, ...
Crème brûlée crusts need to be caramelized quickly. Since most home broilers aren't as hot as those in...
A layer of ground walnuts adds a fresh nutty flavor to Patrick O'Connell's elegant dessert, served at The Inn...
Susan Molzan, of The Ruggles Grill in Houston, prefers using a walnut liqueur, such as Nocello, to flavor the filling...
This tart is a favorite dessert at Jacques Pépin’s house. You can make it with any seasonal fruit, such as rhuba...
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