Author: Rick Bayless
Author: Kurt Beecher Dammeier
This ticks all the boxes for a healthy dessert. The mixture of oats, almonds, berries, dates, and cinnamon creates the perfect sustained energy-releasing treat that packs a hefty nutritional punch.
Author: Lorraine Pascale
Author: Rhoda Boone
Author: Cynthia Paige Ward
Author: David Wells
Author: Rick Browne
Author: Lori Longbotham
This dish is the vegetable incarnation of mulled wine-the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.
Author: Lidia Matticchio Bastianich
An easy cookie crust and a fragrant, custardy filling laced with rings of apple set this fall dessert apart from the competition.
Author: Cynthia Wong
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. In lieu of a supersweet cream cheese frosting,...
Author: Nick Malgieri
Author: Thomas Keller
Author: Janet Taylor McCracken
Author: Janet Fletcher
Author: Joan Nathan
Author: James Oseland
Author: Bon Appétit Test Kitchen
Author: Todd Porter
Author: Irma S. Rombauer
Author: Eleanor Topp
Author: Francis Mallmann
Author: Maria Helm Sinskey
Naturally gluten-free cookies made with just three ingredients:
Author: Molly Baz
Author: Nancy Rosenberg Engel
Author: Maria Helm Sinskey
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much...
Author: Melissa Roberts
Author: Molly Stevens
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won over, and so is everyone who has tasted it. This is...
Author: Diane Morgan
Author: Maggie Ruggiero