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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 ...

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

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

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

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

“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...

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

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

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

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

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

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

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...

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