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In this dramatic-looking dessert, crisp disks of hazelnut meringue alternate with moist sponge cake, vanilla-flavored...

André Soltner, chef-owner of Manhattan's famed Lutèce restaurant for 33 years, calls his mother's Tarte aux...

Plus: More Dessert Recipes and Tips

"My mother is very inventive in the kitchen," says Jessica B. Harris, a cookbook author based in New York City. "I le...

You will need a little more than half of this bread for chef Mark Miller's Pheasant with Chorizo and Corn Bread Stuff...

You can let this cake bake overnight. Because it bakes slowly at a low temperature, it never cracks, never dries out ...

Mardee Haidin Regan started making this rosemary focaccia years ago at the beginning of the bread machine craze. Sinc...

The Horned Dorset • June 1996

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