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Almond flour gives these not-too-sweet biscuits a subtle nutty flavor; cornmeal adds a bit of crunch. Instead of whip...
In his riff on Black Forest cake, a favorite dessert of his father's, Hosea Rosenberg tops individual cakes with masc...
A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour and whole milk that gets baked in a heavy s...
Bryan Calvert, chef and co-owner of James in Brooklyn, New York, loves the versatility of his supermoist lemon pound ...
Chris Yeo doesn't take credit for inventing this dessert—these individual cakes with molten centers appear on almost ...
Dale Gartland's moist cake, subtly flavored with ground almonds, candied orange peel and orange extract, has a creamy...
Meringata—Italian for "meringue cake"—is an elegant yet homey frozen dessert of whipped cream sandwiched between meri...
Chef Curtis Stone makes his soufflés with melted chocolate in addition to the usual cocoa powder, resulting in a...
Gerard Craft tops spring's first strawberries with batter and bakes them until the fruit is warm and jammy and th...
Katie Rosenhouse makes gingerbread year-round—not just at Christmastime. Her supermoist cake, flavored with molasses ...
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