Author: James Beard
Author: Melissa Roberts
Author: Sarah Magid
Author: Carole Bloom
Author: Aviva Goldfarb
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great...
This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like.
Author: Nancy Oakes
Author: Connie Barbara Schaeffer
This simple yet delicious loaf from baker Adam Leonti of Brooklyn Bread Lab relies on an overnight rest and fresh cake yeast to develop some of the sour, tangy flavor and chewy texture of sourdough bread...
Author: Adam Leonti
Author: Ron Silver
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
Author: Leah Balk
This pie is both sweet and salty, which is my favorite dessert combination. The smoky bacon, mingling with the spiced apples and bourbon crust, is heavenly.
Author: Amber Wilson
Claire Saffitz named these her "forever" brownies because it took so much work to get them right that she's vowed to never develop another brownie recipe again.
Author: Claire Saffitz
Author: Paul Richardson
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Author: Marcy Goldman
Author: Bruce Aidells
Author: Gina Marie Miraglia Eriquez
Author: James Beard
Author: Shelley Wiseman
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Kate Fogarty
Author: Selma Hurwitz