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Peach Galette

Author: Marcy Masumoto

Cherry Vodka

Author: Anne Applebaum

Roast New York Strip Loin With Garlic Herb Crust

New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by...

Almond Cake

Author: Claudia Roden

Cuban Grilled Pork (Lechon Asado)

What sets Cuban-style pork apart is the use of mojo criollo, a highly seasoned marinade made up of tangy citrus juice, vast amounts of garlic, cumin, and oregano.

Author: Lourdes Castro

Basic Mead

The mead you make with this recipe will reflect the qualities of the honey you use. Consult our guide to mead and consider using a first-rate varietal honey. Because mead is fairly high in alcohol (10-...

Pasta with Spicy Sun Dried Tomato Cream Sauce

An easy Pasta with Spicy Sun-Dried-Tomato Cream Sauce recipe

Author: Hollander Finegold

Cassata Cake

Author: Warren Brown

Kolacky

Author: Barbara Grunes

Cucumber, Tomato and Feta Salad

This classic refreshing salad pairs perfectly with grilled lamb .

Author: Bon Appétit Test Kitchen

Darned Good Boneless Short Ribs

Author: Fred Thompson

Baltimore Crab Cakes

Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.

Author: Bon Appétit Test Kitchen

Original New York Cheesecake

There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.

Author: Alan Rosen

Carrot Cake with Cream Cheese Frosting

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

Lamb Chops with Lemon

Author: Michael Symon

Scottish Sharp Cheddar Shortbread

Author: Tracey Seaman

Charred Corn Salad with Basil and Tomatoes

Author: Bon Appétit Test Kitchen

Alsace Onion Tart

For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the...

Baked Oatmeal

A baked oatmeal recipe using fruit, rolled oats, nuts, and spices.

Author: Heidi Swanson

Classic Beef Meatballs

Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While we're big fans of these stronger cheeses, we prefer...

Author: Daniel Holzman

Strawberries Romanoff

Author: Wayne Brachman

Blue Cheese Dip

Author: Sarah Dickerman

French 75

This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making sure the glass and the sparkling wine are well...

Author: Eben Freeman

Frico

Author: Bon Appétit Test Kitchen

Pasta Al Pomodoro

Author: Oliver Strand

Beer Cheese Fondue

Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing wintertime party. Swiss Alpine-style cheeses are...

Author: Andrea Slonecker

Dried Cranberry and White Chocolate Biscotti

Crisp Italian cookies provide a sweet and crunchy accompaniment for coffee, with a drizzle of white chocolate for additional decadence.

Author: Andrea M. Daly

Arugula and Roasted Pear Salad

Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate...

Author: Ellen Ecker Ogden

Baked Crab Dip

Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served bubbly hot with a crisply browned, lemon zest–panko...

Author: Diane Morgan

Mini Crab Cakes

Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.

Author: Betty Rosbottom

Deep, Dark Chocolate Cake

This is an incredibly dark, very moist cake - a serious chocolate lovers' cake. It is so chocolatey that I like it with a fluffy white icing like the Italian Meringue. This cake has a tendency to really...

Author: Shirley O. Corriher

Gougères

Author: Dorie Greenspan

Fried Chayote Squash

(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the flavor of whatever seasoning it's cooked in. Serve...

Author: Cecilia Hae-Jin Lee

Grilled Pork Tenderloin with Cherry Salsa

Author: Bon Appétit Test Kitchen

Chicken Breasts with Fontina and Prosciutto

Author: Bon Appétit Test Kitchen

Chickpea Salad With Lemon, Parmesan, and Fresh Herbs

The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of...

Author: Molly Wizenberg

Garlic and Cheese Crostini

These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.

Vodka and Watermelon Cooler

An easy Vodka and Watermelon Cooler drink recipe

Coffee Crunch Bars

Author: Leah Reich