Our be-all end-all recipe, this all-butter crust works with nearly any fruit that's in season (or arm's reach).
Author: Carla Lalli Music
Author: Gil Marks
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the...
Author: Sue Ellison
The tortillas and filling are layered (instead of rolled) to reduce prep time.
Author: Jean Anderson
Author: Lori Longbotham
Author: Lora Zarubin
Author: Carole Chernick
Author: Mary Jo Thoresen
Author: Gina Marie Miraglia Eriquez
It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet-exactly like the one here. Taking the time to track...
Author: Andrea Albin
Author: Shula Udoff
Author: Kathy Weiss
Author: Jasper White
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Judith Jones
Author: Lillian Chou
Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. At Wessel family Christmases at Grandmother...
Author: Kris Wessel
Author: Andrea Albin
Sauerkraut gets a smoky taste from bacon and sausage in a recipe from Orbit, a Polish restaurant in Chicago.
Classic lemon bars with a touch of coconut.
This moist cake keeps beautifully for a day or two after you make it.
Author: Nancy Grubin