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Maury Rubin of The City Bakery in New York calls these individual pear tarts "toasts" because they're shaped like, we...

Plus: Ultimate Thanksgiving Guide

Nelli Maltezos, pastry chef at the restaurant Zucca in New York City, uses Japanese kabocha for this tart because it ...

This very simple building-block recipe, from Rick Bayless's Mexican Kitchen, needs only three basic ingredients. ...

Plus: More Appetizer Recipes and Tips

This updated version of classic mashed sweet potatoes is spiked with bourbon. Slideshow: More Side Dishes Plus: Ult...

Meaty, moist catfish is one of Rick Bayless' favorite candidates for the grill or broiler. Have your fishmonger cut s...

If you like the tender texture and rich flavor of tamales but can't imagine taking the time to form, fill and wrap th...

This cranberry sauce gets it citrus flavor from the zest and juice of a lemon, lime and navel orange, as well as Gran...

To dress these up, top the goat cheese with thin shavings from a fresh truffle. Before removing the Parmesan rounds f...

Plus: More Dessert Recipes and Tips

The perfect balance on Rick Bayless' plate is these hot and tangy ribs, a green salad and a spoonful of Mexican beans...

This sweet, crunch brittle makes a fun snack on its own or a clever decoration for sundaes, cakes and pies. Plus: Mor...

To save cooking time: cut the vegetables into small pieces.

At the Wildwood Restaurant & Bar in Portland, Oregon, Jennifer Welshhons garnishes these tartlets with both choco...

For less spice, use all sweet sausages. Plus: More Pork Recipes and Tips

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