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This sweet-potato pie looks like a pumpkin pie, but the filling is actually made with sweet potato. Slideshow: More ...
At Café Boulud, pastry sous chef Ashley Church tops pecan pie with chiboust pastry cream. A simple substitute: w...
Michael Glissman's tart is like a dark-chocolate truffle in a crisp, flaky cocoa crust. Bourbon adds a wonderful smok...
Bill Bowick uses peaches two ways in this tart: He bakes them into the filling, then piles slices on top just before ...
Pastry chef Jennifer McCoy of Craft in New York City bristles when other people offer to bring dessert to parties. "W...
Jennie Lorenzo was raised in Manila, the Philippines, but she understands the San Francisco psyche. "People here pref...
Hungry Mother, in the Yankee bastion of Cambridge, Massachusetts, is a leader in the national Southern-restaurant tre...
Elisabeth Prueitt invented this exceptional, flaky dessert, made with a rough puff pastry, for San Francisco's Tartin...
Chris Ainsworth makes all kinds of seasonal dessert flatbreads at his restaurant, but his s'mores version is a ye...
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