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: Aviva Goldfarb
Author: Jan Okun
Author: Sarah Magid
Author: Charlie Trotter
It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.
Author: Nancy Silverton
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
Reducing the liquid in this mile-high apple pie recipe to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness. Do not attempt in a standard pie plate!
Author: Claire Saffitz
Author: Selma Hurwitz
Author: Rose Levy Beranbaum
Author: Cory Schreiber
The richness of this buttermilk batter, with its slight whisper of chocolate, is perfectly offset by a smooth cream cheese streaked through with violet swirl of blackberry compote.
Author: Jocelyn Delk Adams
Author: Dodie Thompson
Author: Giada De Laurentiis
Author: Marlin Kaplan
Author: Jean Anderson
Author: Cynthia Paige Ward
Author: Lori Longbotham
Author: David Wells
An easy cookie crust and a fragrant, custardy filling laced with rings of apple set this fall dessert apart from the competition.
Author: Cynthia Wong
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: Judy Harmon
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.
Author: Sue Knechtel