Author: Marcy Masumoto
What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not...
Author: Marion Cunningham
This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.
This Sweet-Potato Cobbler recipe was common at Juneteenth celebrations years ago but is now seldom seen.
Author: Nathan Jean Whitaker Sanders
This maple-sweetened mashed sweet potato casserole has a brown sugar and pecan topping that bakes into a crunchy candylike crust.
An easy Baked Salmon with Mustard-Dill Sauce recipe
Author: Deb Sokol
Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.
Author: Sheila Lukins
Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.
Author: Victoria Granof
We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
Author: Melissa Roberts
Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.
Author: Gina Marie Miraglia Eriquez
Author: John Besh
Here's an easy but impressive dish from the Admiral's Inn in St. John's Antigua. When ordering the whole snapper from the fish market, have them clean and scale it. If you cannot find whole red snapper,...
It's all about the layers and ruffles in this dramatic seasonal pie.
Author: Anna Stockwell
Author: David Bowers
Author: Garrett McCord
An easy Honey-Glazed Pecans recipe.
For Chicken with a Corn Flake Crust, reduce the fat, remove the chicken skin before coating.
Author: Irma S. Rombauer
Author: Toni Oltranti
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight...
Author: Jasper White
This perennial favorite has just the right mix of hearty sausage, vibrant spinach, and a perfectly balanced three-cheese blend. With a quick-cooking sauce and no-fuss, no-boil noodles, the assembly is...
Author: Rhoda Boone
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. In lieu of a supersweet cream cheese frosting,...
Author: Nick Malgieri
Bread Pudding with Spiced Rum Sauce "During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann Arbor, Michigan. "The bread pudding was served with...
Author: Gloria Kaufer Greene
Author: Claudia Roden
There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.
Author: Alan Rosen
Author: Bon Appétit Test Kitchen
Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer...
Author: Bon Appétit Test Kitchen
This signature dessert from New Orleans is a classic Creole dish.
Author: Joan Brett
With a layer of sweet ripe plums sandwiched between the cake and crumb topping, this dessert is the perfect thing for summer brunch.
Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention and stirring. The other uses sweetened condensed...
This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked, if you like.
Author: Warren Brown
A joint effort by Leigh McLean and Sweet Dreams Bakery in Memphis. An Old-Fashioned Chocolate Cake recipe
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method.
Author: Claire Saffitz