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Tara Jensen makes remarkable pies like this one with vegetables she grows herself. Slideshow: Thanksgiving Pies and...

“My mom used to make this pie all the time for picnics when I was growing up,” says F&W's Ben Mims. “Hers consist...

Layers of silky pumpkin mousse and coffee-dipped ladyfingers create a spectacular tiramisu that's a terrific alternat...

Here, F&W’s Ben Mims transforms the classic ambrosia salad recipes from his childhood into an incredibly delicate...

These delicious pumpkin hand pies are easy to make and fun to eat. According to Andrew Zimmern, the dough is so simpl...

A sprinkle of flaky salt enhances the rich, sweet flavor of this rustic but elegant tart from designer and blogger At...

Caramelized bananas Foster originated at the legendary Brennan’s in New Orleans. To transform it into a brunch dish, ...

Kir Jensen makes her crisp and chewy gingersnap cookies with warming spices and fresh citrus, then sandwiches the coo...

Using a family rugelach recipe, chef Jenn Louis combines tart raspberry jam and crunchy almonds in a rich, flaky crea...

Star chef José Andrés makes a delicately light and sweet version of tres leches, the classic chilled cake s...

These crisp, buttery cookies from Sarah Hart are a riff on classic hazelnut sandies; the cookies are doctored with cr...

Crispy, chewy and a little salty, these simple oatmeal cookies from baker Kir Jensen would be great with ice cream or...

These not-too-sweet turnovers feature exceptionally flaky rye-flour pastry and a date-spiked pistachio filling. Sli...

Lebkuchen are traditional delicately spiced German molasses-ginger cookies. This recipe, from mixologist Jeffrey Morg...

For her cheater’s version of panna cotta, Jeni Britton Bauer uses melted ice cream as a clever shortcut. Slideshow: ...

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