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Inspired by his time in Senegal, chef Sean Brock created this delicious, untraditional gumbo using dende (palm) oil, ...

This tart features silky-smooth, rich custard and caramelized apples in a tender, earthy rye-flour pastry crust. Sli...

Sweet cranberries and crispy pancetta dress up this quick spinach side dish. Slideshow: Thanksgiving Spinach Recipes

Instead of creamed spinach, try this luxurious creamed kale on crunchy toasts. Slideshow: Bruschetta and Crostini

These gluten-free brownies are so super-fudgy and rich that it's hard to stop eating them. They're just as good cold ...

These bars have all of the spice and warmth of classic pumpkin pie, but they're more easily assembled as bars with a ...

The flaky, buttery crust of this elegant pastry is perfectly complemented by the decadent crème fraîche and...

This wonderfully rich gravy is taken up a notch with smoky Spanish paprika and an aromatic guajillo chile. Plus: Mor...

This festive duck roast is stuffed with a delicious sweet-and-sour cherry filling. Slideshow: Main Course Alternativ...

Tanya Holland's decadent crab bisque is studded with plenty of lump crabmeat. Thanks to a hit of cayenne and Tabasco,...

This buttery pastry evokes the classic flavors of Greece with its luxurious, creamy filling of spinach, artichoke and...

This savory crust is perfect as the base for tasty appetizers, plus it comes together in just 10 minutes. Slideshow:...

Sang Yoon seasons this creamy, cheesy potato-and-cauliflower gratin with vadouvan, a curry spice blend flavored with ...

This delicious marmalade takes three days to make, but the end-result is worth it: a batch of perfectly balanced swee...

Almond flour and toasted almonds give these crispy, chewy cookies doubly nutty flavor. Plus: Holiday Cookies

Christopher Kostow is a big fan of cabbage; when he makes this soup, he uses cabbage juice to amplify the flavor, but...

This delicious marmalade takes three days to make, but the end-result is worth it: perfectly balanced sweet, bitter a...

To breathe new life into crispy, buttery cookies, mix in salty pepitas and chewy bits of dried fruit. Plus: Festive ...

At Dominique Ansel Bakery, bags of this chocolate-covered toffee come with a tiny hammer to break off pieces. "I love...

Chef Michael Tusk uses fresh quinces from California to make this twist on the classic French upside-down apple tart....

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