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Showing 1791-1800 of 1938

Pastry chef Sandi Reinlie created this recipe using Provençal goat cheese and herbs. Slideshow: Cheesecake Rec...

Richard Betts doesn't love baking. "It's too precise for me," he says. "I don't play well with exact measurements. Pl...

Chef Owen Kenworthy makes these individual molten chocolate cakes with a little bit of flour to hold the batter toget...

In her 2013 A.O.C. Cookbook, chef Suzanne Goin makes this crisp with a compote of fresh and dried cranberries. This s...

This delicious whipped-cream-topped peanut butter pie offers the perfect balance of sweet and salty flavors. Slidesh...

While this delicious, simple cake bakes, a sweet, rich sauce forms in the bottom of the dish. Slideshows: More Cake ...

These sweet-salty bars are said to be named after their place of origin, the Canadian town of Nanaimo in British Colu...

Light, refreshing and festive, it's lovely to end a rich, heavy meal with this granita. Slideshow: Great Granitas

Tanya Holland layers a fudgy topping over a flaky shortbread crust. These bars are even easier than pie, because ther...

These supermoist, gluten-free cupcakes have terrific pumpkin flavor and an irresistible topping of fluffy, creamy fro...

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