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  • Recipe

    Lemon-Rosemary Christmas Trees

    Rosemary gives these holiday cutout cookies a subtle piny touch, and lemon adds brightness.

  • Recipe

    Shrimp Salad Rolls with Tarragon & Chives

    Full of bright flavors, this shrimp salad is delicious on its own, too. If you’re in a hurry, you can use precooked shrimp for an easy weeknight dinner. The shrimp…

  • Recipe

    Lobster Rolls

    It almost doesn't feel like summer until you've had your first lobster roll of the season. This laid-back sandwich is definitely a crowd favorite, so be prepared to make a…

  • How-To

    How to Make Stromboli

    Take a flat pizza, roll it into a tight spiral and you have the pizzeria classic stromboli. Pizza expert Peter Reinhart demonstrates how it's done.

  • Article

    Easy-to-roll cracker dough

    I love the Seeded Crackers recipe in Fine Cooking's December 2007 issue, but had trouble achieving an even thickness when I rolled out the cracker dough by hand. The second time…

  • Article

    Bread Baking Guide

    Baking recipes, techniques, and tools for novices and experts alike

  • Article

    How to roll out perfect piecrust

    There’s no denying it: Piecrusts are one of the hardest things for a home cook to master. When it comes to rolling them out, experience counts for a lot, but…

  • How-To

    Make a Quick and Easy All Butter Pie Dough

    An all-butter dough gives you a flaky crust, perfectly balanced for a fruit filling

  • Menu

    Spring Fling

    Relax…this fresh, flavorful menu is practically stress-free

  • Recipe

    Brioche à Tête

    You can bake this dough in any loaf pan, but fluted molds will give you that fetching shape. Try 75-gram molds; they’re 2-7/8 inches in top diameter and 1-1/4 inches…

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