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Chocolate gives these addictively delicious cookies a delicate texture.Plus: More Dessert Recipes and Tips

At Betty's Pies in Two Harbors, Minnesota, Janine Bjerklie adds local maple syrup to her tasty variation on pecan pie...

Maury Rubin of The City Bakery in New York calls these individual pear tarts "toasts" because they're shaped like, we...

Plus: Ultimate Thanksgiving Guide

At the Café Latte in St. Paul, Minnesota, Sherry Fahey makes a dessert that's like a pecan pie and pumpkin pie r...

Nelli Maltezos, pastry chef at the restaurant Zucca in New York City, uses Japanese kabocha for this tart because it ...

Cathie Guntli serves her double-crust pie with crème fraîche because she doesn't have a freezer at The Libe...

Plus: More Dessert Recipes and Tips

This sweet, crunch brittle makes a fun snack on its own or a clever decoration for sundaes, cakes and pies. Plus: Mor...

The sweet, crunchy brittle that tops this pie makes a fun snack on its own or a decoration for sundaes, cakes and pie...

At the Wildwood Restaurant & Bar in Portland, Oregon, Jennifer Welshhons garnishes these tartlets with both choco...

Plus: More Dessert Recipes and Tips

Karen Barker's tart, from the Magnolia Grill in North Carlina, is beautiful and delicious, especially when set off by...

This is comfort food at its best: tender, juicy chicken breasts served with crisp golden polenta.

These rich patties in a crisp crust are like a taste of old New Orleans. Serve them as an appetizer.

You can make these incredibly buttery jam-filled cookies as plain or fanciful as you wish. This recipe comes from Sus...

Toasted coconut chips—fantasy birch bark—cover this classic sponge roll, which is spread with a thin layer ...

Fans of Fig Newtons will love this fig 'linzer torte.' Serve cups of strong espresso with wedges of this sweet, inten...

Bittersweet chocolate and a sweet potato custard make an unexpected but delicious pairing in this Southern sweet-pota...

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