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Jamie Shannon, of Commander's Palace in New Orleans, likes to serve these luxurious, tangy, and sweet flans at ro...

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...

Use a good-quality dense white bread that won't fall apart when soaked. Bake the French toast for a couple of minutes...

The inspiration for this cake comes from Diana Sturgis's mother-in-law's German apple kuchen and a fruit cake I once ...

The sweet pastry recipe makes enough for two 11-inch tarts. The extra pastry can be wrapped and frozen as a handy tim...

Sage & Swift • December 1995

This southern-style hors d'oeuvre is one of the best-sellers at Sage & Swift, a caterer in Durham, North Carolina...

This rich, solid chocolate dessert is one that can easily be called "killer."

Plus: More Dessert Recipes and Tips

Plus: More Appetizer Recipes and Tips

This cake is delicious served on its own with a dusting of confectioners' sugar and a dollop of whipped cream.

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