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Cookbook author Yotam Ottolenghi invented these delicate crêpes to celebrate Shrove Tuesday, the day before Lent...

This over-the-top combination of chocolate crémeux (pudding) and silky, salty caramel-peanut sauce was inspired ...

Adding pear preserves to this streusel-topped coffee cake makes it especially moist and delicious. Slideshow: More C...

Ben Mims riffs on chess pie in this ingenious recipe, transforming the classic Southern dessert into addictive bar co...

This classic, over-the-top cake first garnered fame in Southern Living magazine in the 1970s and has been a potluck s...

Chef Matt Danko uses his father’s recipe to make sharlotka, a deliciously light and fluffy Russian apple cake. Slide...

These chocolate chip cookies from Tina Casaceli are especially good because of the sweet-smoky pieces of candied baco...

Chef Marcus Samuelsson updates the apple pie–cheddar combo by hiding the cheese in the flaky crust. The filling is ta...

This easy pecan pie tastes of dark caramel, toasted nuts and a little bit of bourbon. Cheryl Day designed the recipe ...

This is chef Marcus Samuelsson’s take on a classic Southern black-bottom pie. He added a peanut-caramel layer on top ...

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