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Plus: More Dessert Recipes and Tips

This extraordinary syrup from pastry chef Rhona Lauvand coaxes surperb flavor from even less-than-perfect berries. Th...

Harissa, the spicy chile sauce from Northern Africa, is a traditional accompaniment for couscous; it's available at m...

The best guacamole is made with ripe avocados, which have a naturally smoky taste. For an extra hit of that charcoal ...

This highly perfumed syrup, which Sally Schneider first tasted at restaurant L'Archestrate, is like an essence of exo...

Plus: More Dessert Recipes and Tips

You'll have more praline than you need to make the Hazelnut Praline Balls, so sprinkle the extra on ice cream. Plus...

This is a great dual-purpose technique; the olives flavor the olive oil as they steep, and the oil in turn preserves ...

Pilar Sanchez adds sugar to the Sauvignon Blanc in the compote to echo the flavor of the late-harvest wine that accom...

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