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Alan Richardson

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One of the lovely things about the mousse, according to Dorie Greenspan, is its versatility: It goes as well with maple syrup as with peanut brittle — or nothing at all. Mary Dodd/Courtesy of Dorie Greenspan hide caption

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Mary Dodd/Courtesy of Dorie Greenspan

Paris Confidential: The Mystery Mousse Behind The Chocolate Bar

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Alan Richardson

'Tuesdays With Dorie': A Community In The Kitchen

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Food writer Nancy Harmon Jenkins and her daughter Sara, together in Spain in 1966. Sara, like her mom, is now also a cookbook writer. Courtesy of Nancy Jenkins/ hide caption

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Courtesy of Nancy Jenkins/

Family's Move To Tuscany Shapes Daughter's Menu

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Aaron Meshon

2010's Best Cookbooks: Real-Life Labors Of Love

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Gifts For The Gods: Food For The Chinese New Year

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Sara Jenkins: Simple Mediterranean Cooking

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Now, You Can Bring Us Some Figgy Pudding

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Holiday Sweets: On the Road (and in the Mail)

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It's Never Too Hot in the Kitchen for Dessert

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Cookbook Author Explains Mysteries of Chocolate

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Beautiful Baking for the Holidays, Simplified

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Capturing the Elusive 'Breath of a Wok'

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