A great way to use very ripe bananas, this easy-to-make cake incorporates everything you love about banana bread and adds a few more favorites-chocolate, walnuts, and cinnamon-for good measure. (It's also...
Author: Ruth Cousineau
Author: Stephan Pyles
Author: Marion Cunningham
Author: Michael Lomonaco
Author: Giada De Laurentiis
Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.
Author: Sarah Tenaglia
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking, one had to watch the cost, and rice was an...
Author: Marion Cunningham
Author: Todd English
Author: Diane Morgan
Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by...
Author: Diane Rossen Worthington
Coeur à la crème (cream heart) is a classic French dessert traditionally served with strawberries. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Giada De Laurentiis
Author: Brandi Neuwirth
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème...
Author: Alexis Watson
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works well, but if you live near a Southeast Asian market...
Author: Orlando Murrin
Author: Mariana Crespo
Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.
Author: Molly Baz
Author: Tracey Medeiros
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 Italian classics, check out the...
Author: Gianni Scappin
Anitra Earle of Yonkers, New York, writes: "I'm a perfume detective who hunts down hard-to-find and discontinued scents. One of the benefits of running my business from home is that I get to cook every...
Author: Anitra Earle
Author: Maria Helm Sinskey
A recipe for coffee cake doughnuts with a coffee glaze.
Author: Katherine Sacks
Author: Jamie Purviance
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen