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The smart trick here is using prepared ingredients to compose this tangy icebox cake. Slideshow: More Cheesecake Rec...

Jacques Pépin cleverly uses strawberry jam and black currant liqueur to sweeten this dessert. He stirs them into...

“An all-out Wisconsin classic,” says restaurateur Gabriel Stulman about the kringle. “It’s like a giant toaster strud...

This is the ultimate buttermilk Bundt cake, nicely browned on the outside, with a soft, tender crumb. Slideshow: Mor...

These chewy, fudgy, almost flourless cookies have rich chocolate flavor and a great nutty crunch. Slideshow: Chocola...

The delicious thing about this pie from chef Kir Jensen is that every bite combines rich and sweet custard, tart rasp...

These beautiful, rustic tarts from author Susan Spungen have a supertender, terrifically tasty crust made with rye fl...

This reimagined cheese plate combines roasted figs, pears and quince with blue cheese and toasted hazelnuts. Slidesh...

These poached pears from star chef Ludo Lefebvre get gorgeous color and flavor from the beet-juice-spiked syrup they’...

Slow-roasting white chocolate makes the cocoa butter in it silky, rich and caramel-like, a technique championed by pa...

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