Author: Andrea Albin
Author: Kay Chun
Author: Cindy Mushet
Author: Janice Cole
Author: Pat Neely
Author: Lara Ferroni
This classic French dish is summer dining at its finest: no utensils required, and it pairs very well with chilled rosé. Of course, you can serve your aioli with any vegetables or seafood you like-consider...
Author: Anna Stockwell
Author: Faye Levy
Author: Nina Martindale
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier
Author: Kemp Minifie
Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is perfect for Mother's Day or any time that calls for...
Author: Tara O'Brady
Author: Toni Oltranti
I got a challah recipe from my husband and tweaked it to use spelt flour. This recipe makes a beautiful 2-pound braided challah. I like to divide the dough in 3; make two loaves and one little roll. I...
Author: LORIBARRY
Author: Abigail Johnson Dodge
Author: Michael Laiskonis
Author: Kay Chun
Author: Claire Danuff
Author: Tracey Medeiros
This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.
Author: Molly Baz
Author: Nick Malgieri
Author: Luke Mangan
Author: Kimberly Kennedy
Author: Anne Boulard
Author: Carole Chernick
These nachos lend themselves to customization and are an excellent place to use up little bits of leftovers (extra black beans, crumbled sausage or bacon, roasted vegetables-or a random radish or extra...
Author: Julia Turshen
Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.
Author: Claire Saffitz
This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you're celebrating. Just don't expect your first pasqualina...
Author: Ignacio Mattos
Epi associate editor Emily Johnson liked her family cookie recipe, but thought it could be even better. So she started making it with butter instead of margarine, increased the salt, and used chopped chocolate...
Author: Emily Johnson
Author: Mary Nearn