Easy recipe for challah or egg bread using a bread machine. I use the light setting on my bread machine.
Author: Suzy
Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.
Author: Anna Stockwell
Author: Alan Rosen
This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.
Author: Rick Martinez
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
Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.
Author: Sue Li
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
This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .
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
Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can't find it, you can replace it with provolone, or use all Gruyère here.
Author: Joanna Gaines
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
Torta is "omelet" and talong is "eggplant," but this Filipino dish is more like an egg-battered cutlet eaten for breakfast or lunch.
Author: Nicole Ponseca
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
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
Luscious, cheesy eggs baked inside prosciutto "baskets" make a craveable finger-friendly brunch main.
Author: Molly Baz
This is an incredibly dark, very moist cake - a serious chocolate lovers' cake. It is so chocolatey that I like it with a fluffy white icing like the Italian Meringue. This cake has a tendency to really...
Author: Shirley O. Corriher
Author: Janet Mercuri
On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect poached egg draped with a shiny, fragrant slice...
Author: Patricia Wells
A surprisingly sweet, yet light, challah that makes any night special. Feel free to knead some raisins into the dough if you like.
Author: MIRIAM571
Absolutely delicious. I have a two pound bread machine and use it to make the Challah dough. It freezes well.
Author: MARYLYN PISSERI
This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.
Author: Tiffany Leyda
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Author: Bon Appétit Test Kitchen
Author: Luisa de la Hija
In this Key lime pie, there's a layer of chewy coconut in the bottom of the graham cracker crust, with the classic Key lime filling and coconut meringue.
Author: Lorraine Vassalo
Author: Kemp Minifie
Author: Abigail Johnson Dodge
I made up my own Challah that is amazing! I have tried countless combinations to finally get it right. It uses quick rise yeast to save you a bunch of time. Enjoy!
Author: Palsar7