Author: Diane Morgan
Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.
Author: Mark Bittman
Author: Molly Wizenberg
All you need for this tasty dinner is a bag of onions, garlic, some dried pasta, and cheese. Caramelizing sliced onions in a little butter and olive oil makes them become sweet and yielding, almost luscious....
Author: Samantha Seneviratne
Pie crust from scratch makes a pie extra special. This butter pie crust recipe makes a flavorful, flaky pie crust that bakes beautifully.
Author: Land O'Lakes
This well-seasoned butter will douse each ear of corn with flavor as it melts.
Author: Chris Morocco
Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Author: Anna Stockwell
Author: Gina Marie Miraglia Eriquez
Set out a plate of these sweetly spiced cookies and watch them vanish fast.
Author: Quaker Oats Company
Author: Ruth Cousineau
Light and fluffy yet rich and creamy, with just a hint of garlic, thyme, and tangy sour cream: These spuds are the best mashed potatoes we can imagine.
Author: Rhoda Boone
Béarnaise and steak are a match made in heaven, but this sauce has a few other divine uses. Try it spooned over poached eggs or spread over roast fish.
Author: Jean Touitou
Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.
Author: Alison Roman
A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour, or both. While some recipes rely on tangy buttermilk...
Author: Sarah Jampel
Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.
Author: Anna Stockwell
Now you can make one of Hillstone's most popular dishes at home. Infused with soy, pineapple juice, sesame, and ginger, it's a decision you will never regret.
I love the floral notes that fresh masa adds to these rich corn pancakes. You can also make them with masa harina for breakfast or brunch.
Author: Alan Delgado
Author: Nick Fauchald
Dates contribute a satisfying chew and rich butterscotch flavor to these oatmeal cookies. You'd be hard pressed to find a better oatmeal cookie recipe.
Author: Roxana Jullapat
To ensure a crispy tart crust, the pastry shell is partially baked before it's filled.
Author: Julia Child
This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a savory custard, but here you'll combine brown butter...
Author: Christian Reynoso
An easy way to stock your freezer with homemade ice cream sandwiches: use baking sheets to make a giant ice cream-filled cookie that's easy to slice.
Author: Kendra Vaculin
A crumbly slab of Cheddar is a centuries-old accompaniment to a slice of apple pie; it imparts character in a way that a scoop of ice cream can't hope to match. Adding grated cheese to the crust tweaks...
Author: Paul Grimes
Gooey-bouncy on the inside and crispy-chewy on the outside, mochi cake is a texture we just can't get enough of. Made from glutinous sweet rice flour, it's naturally gluten-free, and this version can even...
Author: Anna Stockwell
The easiest tomato sauce recipe for pasta only has 3 ingredients.
Author: Guiliano Hazan
Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave it out at room temperature until doubled in size-three...
Author: Sarah Jampel
Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made...
Author: Anna Stockwell
Author: Alison Roman
Rolled sugar cookies ready for decorating. With a new method for mixing there's no need to soften the butter or chill the dough before cutting out cookies!
Author: Land O'Lakes
Author: Lulu Powers
Author: Rochelle Palermo
When I was growing up, my mother served a lot of canned vegetables, but the one thing she always made from scratch was acorn squash, which she roasted with butter and maple syrup. When I revisited her...
Author: Ina Garten
Author: Fred Thompson
B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.
Author: Jeanne Thiel Kelley
Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked...
Author: Anna Stockwell
Author: Adam Perry Lang
Author: Paul Grimes
Author: Ian Knauer
This thick, savory sauce is inspired by Papa John's breadstick-dipping sauce. But this one is made with real butter, so it tastes even more delicious.
Author: The Epicurious Test Kitchen
Ask for "dry" scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear.
Author: Dawn Perry
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez
Make this cabbage-wrapped bacon and cheesy mashed potato pie, share a toast to St. Patrick's Day with your friends, and watch all of your late winter blues disappear.
Author: Anna Stockwell
Old-fashioned molasses cookies that will remind you of Grandma's gingerbread cookies.
Author: Land O'Lakes
Adding asparagus and frozen peas directly to the boiling pasta during the last couple minutes of cooking means everything for this seasonal, fresh dinner can be made in one pot. Smoked salmon adds a nice,...
Author: Anna Stockwell
In this cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.
Author: Joe Sevier
Hate pouring excess sourdough starter down the drain? Instead, use it in this biscuit recipe, where it takes the place of buttermilk, adding tang and just a bit of lift. Milk-based starter (yeah, that's...
Author: Joe Sevier
Four ingredients and a quarter of an hour are all that's required to turn out the ultimate pastry dough.
Author: Andrea Albin
A mix of wild mushrooms lends an earthy touch to this creamy classic, but it's the spice-spiked fried onions that will likely garner all the "wows."
Author: Mindy Fox
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