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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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