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Dorie Greenspan has this tip for the luscious filling in her tart: “The caramel is easy to make perfectly, just exerc...

Jeni Britton Bauer adds richness to this wonderful chili with a surprise ingredient: dark chocolate ice cream. She lo...

Almond flour and coconut oil are the keys to these lovely gluten-free, dairy-free cookies from chef Gregory Gourdet. ...

Among chef Billy Allin’s favorite cold-weather recipes is this quiche, packed with cheese and quartered brussels spro...

Chef Ruben Ortega makes this delicious, crowd-pleasing cake by sandwiching two large, crispy, chewy coffee-hazelnut m...

Duane Sorenson gets together with his mother and sister to bake these buttery date-studded cookies every year for the...

Pastry chef Nicole Krasinski adores making desserts with yogurt. “It adds a great, unexpected tang, and you can use i...

Sara Kate Gillingham blends pumpkin puree into her delicious hummus, then tops the dip with candied pumpkin seeds and...

Chef Michael Voltaggio grew up eating these cakey, vanilla-cream-filled whoopie pies. His mother says that they would...

These dead-simple kale chips from F&W’s Kay Chun are irresistibly crispy and require just 15 minutes of prep. S...

“Quinoa gives granola a nice little crunch,” says pastry chef Amanda Rockman. “It’s an unconventional crunch.” She se...

Kir Jensen makes her crisp and chewy gingersnap cookies with warming spices and fresh citrus, then sandwiches the coo...

These Turkish doughnuts have become a staple on the Arazis’ Hanukkah table. The fried doughnuts, which are denser tha...

This impressive cake is encased in a fudge-like caramel frosting. Pastry chef Lisa Donovan adapted it from a recipe b...

These simple, incredibly flavorful onions from chef Nancy Silverton are baked in the oven until they’re falling-apart...

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