This decadent, pecan-studded fudge is all about the flavor of pure maple syrup.
Author: Casey Elsass
Author: Katie Brown
Forget about the freezer aisle! This classic is just as easy to make from scratch. For a spicy kick, add red-pepper flakes.
Author: Katherine Sacks
Author: Kemp Minifie
Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.
Author: Chris Morocco
Author: Victoria Granof
Author: Molly Wizenberg
Author: Maria Helm Sinskey
Author: Alison Roman
Author: The Epicurious Test Kitchen
Author: Sharon Bowers
Dukkah-a rich nut and spice blend-is easy to make and lends a zesty kick to this gorgeous crisp salad.
Author: Mindy Fox
Author: Katrina Turillo
Author: Anton Mosimann
If you have a stovetop griddle, use it to make a few flatbreads at a time.
Author: Rebecca Collerton
Author: Victoria Granof
Author: Crystal Cook
These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible nostalgia.
Author: Tom Parker Bowles
Author: Gina Marie Miraglia Eriquez
Buttermilk and honey makes these muffins impossibly tender and indescribably delicious.
Author: Emily Luchetti
Author: Karen Bussen
Author: Richard Blais
Author: Tracey Seaman
A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time...
Author: Bruce Aidells
The pickled hard-boiled eggs are a great snack on their own-they're sold individually at Shed.
Author: Miles Thompson
Author: Alison Roman
Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively for Epicurious. Aarons insists this dish...
Author: Todd Aarons
This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats-but its also dipped in egg batter and fried like a Monte Cristo.
Author: Maggie Ruggiero
Author: Christina Tosi
This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.
Author: Alison Roman
Author: Alejandro Morales
This chicken soup recipe can be served at a Passover seder or anytime. Ginger in the broth and fresh herbs in the matzo balls makes this version of the traditional soup stand out.
Author: Melissa Roberts
Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered chicken fat, then use that same fat to toast...
Author: Anna Stockwell