Author: Mary Jo Thoresen
Author: Bon Appétit Test Kitchen
Author: Kathy Weiss
Author: Dorie Greenspan
Author: Gil Marks
Author: Lillian Chou
Author: Liza Davies
Author: Lora Zarubin
Author: Nancy Grubin
Sour cream isn't just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.
Author: Molly Baz
Author: Carole Chernick
More than 30 years ago, Michael McCarty opened Michaels, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one of his sunny interpretations of French classics, he...
Author: Melissa Roberts
Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans-at every altitude, this is an unbeatable combination.
Author: Susan G. Purdy
Author: Melissa Roberts
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
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
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
Author: Gina Marie Miraglia Eriquez
Author: Andrea Albin
Author: Marion Cunningham
Author: Jasper White
Author: Diane Rossen Worthington