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Classic, colorful treats

These classic treats are salty-sweet and the perfect balance of crispy, gooey, soft and chewy. This version, inspired by the one Julia Moskin adapted from chef Colin Alevras for The Times in 2007, is also enhanced by deeply browned butter. Read more

A savory sheet-pan option

This deeply savory, weeknight-friendly sheet-pan chicken is worth buying a new jar of sweet paprika for, especially if you can’t remember when you got the one in your spice drawer (for those Fourth of July deviled eggs several summers ago?). Read more

A versatile dinner

Boneless, skinless chicken breasts are a popular cut of meat for their versatility, and because they are so lean, knowing how to properly season and cook them is essential. Read more

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