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This basic sugar cookie dough can be flavored in myriad ways (see the Variations below). Or pair it with the Chocolat...

Plus: More Appetizer Recipes and Tips

Lemon is one of Patricia Wells' preferred winter flavors, and this rich creamy tart is the perfect ending to a festiv...

Pat-in-the-pan pastry shells have long been a part of Patricia Wells' everyday repertoire because they are quick, eas...

Patricia Wells is always searching for new flavors for her breads. One day she had polenta on her mind and created th...

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...

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