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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...

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...

For this unusual open-face pie from executive pastry chef Ghaya Oliveira of Daniel in New York City, buttered phyllo ...

Pim Techamuanvivit makes her own version of the Hong Kong-style condiment XO sauce. The briny, funky flavors transfor...

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