Author: Pat Neely
Author: Mary Nearn
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
Author: Nick Malgieri
Author: Ryan McGrale
With each bite you get that ideal combo of ingredients-sweet tomato, rich egg, crisp iceberg lettuce.
Author: Adam Rapoport
Making Eggs Benedict is easier than you think-especially if you make the hollandaise sauce in a blender! This recipe is perfect for any special occasion. Just be sure to plan ahead!
Author: Elise Bauer
Author: Rebecca Miller French
When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper
Author: Molly Baz
Author: Ian Knauer
There's no need to buy special kits for dyeing Easter eggs-all the ingredients you need are probably already in your cupboards.
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
Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa...
Author: Leticia Moreinos Schwartz
Author: Janet Fletcher
Author: Bon Appétit Test Kitchen
Author: Scott Peacock
Challah is traditionally eaten on the Jewish Sabbath (Shabbos). This is not your average challah recipe. It is a twist on my trusty old water challah recipe (which even water-challah-phobics have loved),...
Author: twkitchen
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.
Author: Maggie Ruggiero
Use a Bundt pan or any other decorative ten-cup fluted pan.
Author: Lillian Chou