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Challah I

Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah.

Author: Joan Callaway

Basic Muffins

What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not...

Author: Marion Cunningham

Crème Anglaise

An easy Crème Anglaise recipe.

Brioche

A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or...

Author: MC

Yaka Mein

Author: Cynthia LeJeune Nobles

Basic Clafoutis

Author: John Besh

Key Lime Pie

This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.

Classic Potato Pancakes

This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

Author: Andrew Friedman

Nonna's Biscotti

Author: Toni Oltranti

Crispy Fish Sandwich

This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white bread, piled high with iceberg lettuce, pickles,...

Author: Molly Baz

Our Favorite Meatloaf

This ultimate meatloaf recipe took rounds and rounds of testing to get just right. Our final version incorporates an ideal blend of seasoned ground beef and pork, aromatics, and breadcrumbs and bakes in...

Author: Rhoda Boone

Potica

This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.

Author: Vicky Bryant

Chicken à la King

Among the many stories regarding the origins of this dish, the one we deemed "most likely, and most likely to succeed" came to us in 1944. E. Clarke King of Dayton, Ohio, sent us "the original recipe,"...

Basic Babka

This Jewish treat is a hybrid of sweet roll, swirl bread, and coffee cake. It's a sweet yeast dough that you roll out, fill, and roll up like a jelly roll, then cut, twist, and bake in a loaf pan. Don't...

Author: Nicholio

Bread Pudding with Warm Bourbon Sauce

This signature dessert from New Orleans is a classic Creole dish.

Bread Pudding with Spiced Rum Sauce

Bread Pudding with Spiced Rum Sauce "During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann Arbor, Michigan. "The bread pudding was served with...

Puffed Apple Pancake

This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked, if you like.

Caesar Salad

Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.

Author: Sue Li

Chocolate Babka

Of all of the breads I've baked, my friends love this one the most. It's soft and moist, and the chocolate just melts in your mouth when you bite into a slice. I hope you'll like it as much as we do!

Author: Lilia

Anise Almond Biscotti

Author: Janet Mercuri

Classic Crème Brûlée

We prefer turbinado sugar, a slightly refined sugar, for the topping, because it melts easily and forms a crisp, easily shattered cover.

Author: Gourmet Test Kitchen

Joe's Special

Author: Cheryl Alters Jamison

Crab Quiche

Author: Tony Kerum

Bread Machine Challah I

Easy recipe for challah or egg bread using a bread machine. I use the light setting on my bread machine.

Author: Suzy

Classic Omelette

Classic French Omelette

Apple Matzoh Kugel

Author: Abigail Kirsch

Triple Chocolate Cookies

A quick and east recipe for Triple-Chocolate Cookies

Author: Tom Douglas

A Number One Egg Bread

This makes all other egg breads look weak. I learned the recipe from two older ladies in Hawaii. This makes the best bread pudding and french toast imaginable. Try cutting it in chunks and dipping it in...

Author: Kevin Ryan

Lemon Meringue Pie

An easy Lemon Meringue Pie recipe

Ricotta Filled Ravioli (Ravioli di Ricotta)

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the...

Author: Gianni Scappin

Béarnaise Sauce

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

Babka I

Traditional Polish Easter bread. Serve as a coffee cake for breakfast or with tea. The recipe makes 3 large loaves.

Author: JJOHN32

Sticky Date Pudding with Toffee Sauce

An easy Sticky Date Pudding recipe

Julia's Caesar Salad

When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center, and he presented them whole. The salad was tossed...

Author: Julia Child

Best Deviled Eggs

This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.

Carbonara (Guanciale, Egg, and Pecorino Romano)

Use the best, freshest eggs you can find, and don't even think of making this dish with eggs from stressed-out battery chickens. You can taste the difference. If you can find real guanciale, so much the...

Author: Oretta Zanini De Vita

Mochi Cake, Any Way You Want It

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

Brownie Pudding Cake

Recipes for this dessert, also known as chocolate upside-down cake and hot fudge pudding cake, turn up in cookbooks published by women's clubs and church guilds all around the Midwest. The cake separates...

Alsace Onion Tart

For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the...

Easy Cranberry & Apple Cake

Author: Ina Garten

Paska Bread

This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.

Author: Tiffany Leyda

Lemon Coconut Bars

Classic lemon bars with a touch of coconut.