This cake is perfect for beginners-it's moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.
Author: Janet McCracken
Author: Mollie Katzen
When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce-or sweet and sour-flavor profile that's so predominant...
Break lasagna noodles into squares then mix with an easy sauce flavored with butter, lemon, black pepper, and Parmesan, plus three kinds of peas.
Author: Joe Sevier
Author: Alexis Touchet
We've got the secret to cooking a burger that's crispy on the outside, yet juicy on the inside: Freeze the patties for 15 minutes before cooking, then use two large griddle spatulas to smash them flat...
Author: Rhoda Boone
Pretty much everyone loves a tender, beefy plate of short ribs. We made them even more irresistible with subtle five-spice powder and a bright root-vegetable mash.
Author: Rhoda Boone
Author: Susan Herrmann Loomis
Author: Bon Appétit Test Kitchen
The unsung hero of this dish? The nutty-sweet garlic.
Author: Inez Valk-Kempthorne
Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.
Author: Sandi Nelson
Author: Katy Sparks
Author: Bon Appétit Test Kitchen
Author: Christina Tosi
Author: Rebecca Katz
A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich sauce.
Author: Molly Baz
A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without the frosting).
Author: Matt Lewis
Author: Michele Urvater
This breakfast slushy combines sweet melon with tangy orange juice for a quick summer smoothie.
Author: Sheila Lukins
Author: Miroslav Uskokovic
Author: Catherine McCord
Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. Make sure to make a deep impression in the...
Author: Siobhan Adcock
Author: Diana Yen
Author: Melissa Roberts
Two rimmed baking sheets and a hot oven mimic a giant panini press, making grilled cheese for a crowd a super quick and easy prospect.
Author: Anna Stockwell
Author: Gina Marie Miraglia Eriquez
Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.
Author: Ginny Leith Holland
Author: Paul Grimes
Author: Matthew Mead
Author: Sam Worley
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Author: Alison Roman
Author: Gina Marie Miraglia Eriquez
This is an almost perfect dish for the home cook because it's economical, healthy, and scrumptious! You can whip it up anytime you have leftover cooked barley, brown rice, or quinoa from the night before....