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This sundae from Ruby Jewel Scoops in Portland, Oregon, is a riff on the Almond Joy candy bar. The coconut crispies a...

Black garlic, one of chef Hoss Zaré's favorite new ingredients, is fermented so it has a sweet, molasses-lik...

Many cultures have a version of this simple fresh salad. The one below—flavored with red onion and chiles and drizzle...

During the Gold Rush, before the Panama Canal was constructed, voyagers to the West Coast sailed around Cape Horn, pi...

"Star fruit is an Asian fruit that was introduced to the Amazon many years ago," explains chef Pedro Miguel S...

"I try to use seafood that's from the bottom of the food chain, like squid, prawns and clams. It's cheape...

These soft, lightly spiced cake-like cookies are studded with minced candied ginger and topped with a buttery sugar g...

These web-topped, chocolate-frosted red velvet wonders are filled with a spooky surprise—a sweet and creamy filling l...

Sautéed shallots and feta cheese flavor this simple spread, which is a delicious hors d'oeuvre at any time of ye...

Although a skull is the traditional Day of the Dead motif, you can stamp these cookies into any festive shape, from p...

These charming sweet-and-savory rice cereal treats are spicy enough to serve with drinks and sweet enough to satisfy ...

A quick scallop mousse mixed in a processor in under a minute forms the base of these elegant canapés. For the s...

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