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I'm no pastry chef, but I make a killer cobbler," Andrew Zimmern says. "The inherent explosive juiciness of ripe peac...

F&W Best New Chef 2014 Ari Taymor doesn't let a single bit of corn go to waste in this soup, combining corn cob b...

This easy dressing for salads, pasta, fish or grilled chicken steals a technique from Spanish kitchens: grating a who...

This simple flavor booster is delicious with pretty much everything: bread, steak, seafood, vegetables. Plus, it stor...

Think of these sweet treats as corn muffins times two: They get flavor from both cornmeal and lots of fresh corn. The...

Based on almond cake, Rick Bayless's pumpkin-seed cake is moist and fluffy with just a whisper of a crisp crust. For ...

Finally, a granola that's not too sweet: This one, from Zoe Nathan, is toasty and crisp, brimming with nuts, dried fr...

These treats are a cross between an oatmeal cookie and a chocolate-hazelnut cookie—a brilliant idea courtesy of Dagma...

Chef Dan Barber makes this wonderful ricotta with buttermilk as well as whole milk, so it's slightly tangy and creamy...

The smart trick here is using prepared ingredients to compose this tangy icebox cake. Slideshow: More Cheesecake Rec...

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