You'll want to pickle the beets a day ahead.
Author: Bon Appétit Test Kitchen
Author: Rocco DiSpirito
Author: Martha Hall Foose
Author: Cory Schreiber
Author: Rozanne Gold
For a step-by-step guide to stuffing and shaping these large tortellini, see How to Stuff Tortelloni.
Author: David Downie
Author: Crystal Cook
Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the...
Author: Melissa Roberts
Author: Sharon Bowers
Author: Christina Tosi
Author: Ruth Cousineau
Author: Francois Payard
Author: Jean Georges Vongerichten
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
Author: Tom Sandham
Author: Priscila Satkoff
Author: Bruce Aidells
Indian-flavored hush puppies? Try them-we're sure you'll get hooked.
Author: Bon Appétit Test Kitchen
Author: Jeanne Thiel Kelley
Author: Jimmy Shaw
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires...
Author: Hubert Keller
Author: Colleen Patrick-Goudreau
Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.
Author: Bon Appétit Test Kitchen
Author: Aran Goyoaga
Author: Melissa Kelly
Author: Rick Mast
Author: Steven Gdula
Author: Diana Kuan
Author: Susan Herrmann Loomis
Author: Lora Zarubin
Author: Karen DeMasco
Author: Mary Corpening Barber