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Desserts

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Crème brûlée crusts need to be caramelized quickly. Since most home broilers aren't as hot as those in...

At Mesa Grill in New York City, Wayne Harley Brachman uses the unlikely combination of flour tortillas, mascarpone an...

Jamie Shannon, of Commander's Palace in New Orleans, likes to serve these luxurious, tangy, and sweet flans at ro...

A layer of ground walnuts adds a fresh nutty flavor to Patrick O'Connell's elegant dessert, served at The Inn...

Susan Molzan, of The Ruggles Grill in Houston, prefers using a walnut liqueur, such as Nocello, to flavor the filling...

The inspiration for this cake comes from Diana Sturgis's mother-in-law's German apple kuchen and a fruit cake I once ...

The sweet pastry recipe makes enough for two 11-inch tarts. The extra pastry can be wrapped and frozen as a handy tim...

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