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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...

This sake-based punch from chef Helene Henderson is refreshing and spicy thanks to an easy-to-make jalapeño syru...

The method used here creates a luscious and creamy polenta that cooks pretty much unattended; in fact, the more slowl...

A whole Meyer lemon goes into this improbably delicious tart—just toss it in the blender with the other filling ingre...

This surprisingly easy-to-make almond milk contains dates and cinnamon, which lend just a hint of sweetness without c...

This recipe is an extremely refreshing way to end a meal. It comes from cookbook author Alice Medrich, a member of th...

Chef Helene Henderson is obsessed with cranberries, which remind her of her native Sweden. Here, she serves them with...

Ghaya Oliveira, executive pastry chef at Daniel in New York City, makes these Tunisian cookies, known as ghraiba, wit...

These buttery cheese crackers were dreamed up by Anna May, a member of the online community Food52 who lives in West ...

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