Author: Lillian Chou
Prep the savory hash and refrigerate in individual ramekins for a quick and easy breakfast; just top with an egg and bake.
Author: Sara Kate Gillingham
Author: Peter Reinhart
Author: Nick Malgieri
Bake these egg muffins on Sunday to have a quick, easy, and delicious breakfast ready for the week ahead.
Author: Lorraine Pascale
Author: Paul Grimes
Kids (and more than a few adults) will almost certainly shriek with joy at the sight of this fantasy dessert. Golden, buttery cake layers sandwich chocolate cookie crumbs and are topped with a custard...
Author: Gina Marie Miraglia Eriquez
Author: Lillian Chou
If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture...
Author: Rose Levy Beranbaum
Author: Sarah Patterson Scott
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 dessert classics, check out the...
Author: Dianne Rossmando
Here's a sophisticated riff on classic pecan pie for chocolate lovers. This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused hazelnut filling, as well as a delectable...
Author: Rhoda Boone
Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.
Author: Melissa Roberts
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic...
Author: Rochelle Palermo
Author: Ian Knauer
What makes this recipe special is its lightness: twice as much milk as cream, and the white of the egg whipped stiff and folded into the mix, so it was almost like clouds on top of the eggnog.
Author: Dale DeGroff
Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never eat gefilte fish come back for seconds, provided...
Author: Joan Nathan
Author: Ryan McGrale
Author: Jasper White
Author: Joanne Weir
Author: Bon Appétit Test Kitchen
Author: Jake Godby
Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
Author: Bon Appétit Test Kitchen
Author: Joe Gannon
When executive editor John Willoughby caught sight of these freshly fried corn dogs, he exclaimed, "Just like the Iowa State Fair!" When he bit into one, he acknowledged that it was even better. Grilling...
Author: Andrea Albin
Author: Dean Rucker
Author: Grace Young
There's no need to buy special kits for dyeing Easter eggs-all the ingredients you need are probably already in your cupboards.
Author: Mary Cech
Author: Gabrielle Hamilton