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To dress up a moist, delicious coffee cake, F&W's Justin Chapple adds sweet pears and crunchy nuts to the generou...

In this classic citrus tart, the lemony custard is poured into the baked tart shell, so there's no need to worry abou...

Actress Ali Larter's hearty and savory chicken braciole stuffed with spinach and raisins can be made ahead and rewarm...

In this lovely, elegant salad, chef Corey Lee highlights Korean ingredients that he thinks Americans aren’t familiar ...

This easy shrimp from chef Alon Shaya packs all of the ingredients into one skillet, which is then set in the oven. I...

To make her fondue especially rich and creamy, Ali Larter adds Brie to a mix of Swiss cheeses. She serves the fondue ...

Actress Ali Larter's super-indulgent dessert features layers of light chocolate cake and a sweet coconut-pecan frosti...

Chef Paul Kahan ramps up this comforting Italian take on mac and cheese with fresh mozzarella, mortadella, eggs and a...

F&W Best New Chef 2013 Jason Vincent makes his schnitzel with pork tenderloin. He beats the eggs for the coating ...

In his clever version of stuffed grape leaves, chef Jean-Georges Vongerichten uses tender kale as the wrapper, and st...

With a crunchy hazelnut crust and a smooth, creamy bittersweet-chocolate ganache filling, this is an impressive tart ...

This crowd-pleasing dish from chef Andrea Reusing of sweet sea scallops with a rich curry sauce and refreshing mint-a...

Not only does this sauce feature bits of pancetta, it's also infused with a little rendered pancetta fat, which adds ...

This Montreal condiment is very easy to make and great on everything from steak to chicken, fish and vegetables, as w...

This Asian-accented dish features a sauce made with store-bought plum and hoisin sauces, plus a little ginger, garlic...

Besides Gorgonzola, this tasty butter is enhanced with shallot, tarragon and Worcestershire sauce; it adds great flav...

Author Patricia Wells packs a tangy goat cheese log with fresh herb sprigs before being covered with olive oil. Bonus...

For the lemongrass sauce here, chef José Manuel Miguel softens the chopped inner bulb in butter with shallots an...

One secret to pastry chef David Lebovitz's insanely addictive cream puffs is the salted butter he uses to make the pe...

These delicious marshmallows from pastry chef Dominique Ansel are made by whipping a hot sugar syrup with gelatin; th...

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