Cinnamon Bear Cub Claws

Made with purchased puff pastry, bear claws are similar to kringle in that they're tender, sweet, and made up of a million crunchy little layers. But bear claws are much…

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Classic Cheese Fondue

This is our take on the melty, cheesy Swiss recipe that America went crazy for in the '60s an '70s. We just love it on a chilly night.

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Apple-Bacon Corn Bread

In the South, when we make bread, it's usually corn bread. Here is one of our favorite recipes, loaded with yet another of Washington's famous products - sweet, juicy apples.

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Double-Chocolate Icebox Cake

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Easy Coleslaw

This salad gets better as it sits. Make it early in the morning for an afternoon barbecue.

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Shrimp Gumbo

Full of bell pepper, onion, celery, thyme, and, most important, the deep, toasty flavor that you get from cooking flour, this is everything a good Cajun gumbo ought to be.

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Brown Sugar Divinity

Brown sugar is our twist on good, old-fashioned Southern divinity. This is one of those recipes that we make when we're craving a taste of home sweet home - and…

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Upside-Down Pear Gingerbread

This is our quick fruit-filled twist on The Boulder Dushanbe Teahouse's excellent gingerbread. Sometimes we add a dollop of whipped cream.

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Two-Grape Custard Pie

Our pie is creamy from the custard and sweet and juicy from the grapes. It works well with only one kind of grape too.

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The William Truffles

After meeting William at his chocolate shop, we invented a white chocolate and pecan truffle in his honor that is crusty on the outside but soft on the inside. This…

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