Author: Suzan Colón
Chicken Schnitzel with Chile Cherry Tomatoes and Mozzarella
Author: Donna Hay
Author: Catherine McCord
Author: Dianne Rossmando
Author: Carly Groben
Author: Gina Marie Miraglia Eriquez
Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.
Author: Jenny Rosenstrach
Author: Louisa Shafia
In this East Coast-style breakfast treat, a tender sour cream coffee cake is topped with a thick layer of cinnamon-scented streusel.
Author: Matt Lewis
Tart kiwi and sweet blueberries make a unique salsa to dress your basic pork loin. This is a leaner cut of pork, so be sure not to overcook it; you can test the meat by slicing it with a paring knife or...
A classic baked ham, glazed with brown sugar, dry mustard, and cider vinegar. Instructions for a full cooked or raw ham, including baking, glazing, and decorating.
Author: Irma S. Rombauer
Author: Ted Allen
Author: Trisha Yearwood
Author: Dorie Greenspan
Chef Cathal Armstrong of Restaurant Eve in Alexandria, Virginia, shared this recipe as part of a St. Patrick's Day feast he created exclusively for Epicurious. Armstrong says, "Kids go mad for this super-easy...
Author: John T. Edge
Author: Elizabeth McKeon
Author: Art Smith
Author: Michael Hunter
Author: Suzanne Goin
Cookbook author and baking authority Flo Braker created this recipe exclusively for Epicurious. The basic recipe is moist and full of pure banana flavor, but if you'd like to dress it up, Braker recommends...
Author: Flo Braker
Chop whatever veg you've got in your fridge to make this soup.
Author: The Bon Appétit Test Kitchen
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...
(Sfogliatelle Ricce) We have to be honest: This recipe is quite an undertaking. Some of our food editors were surprised that these pastries could even be made at home. However, if you're in the mood for...
This gorgeous bird emerges from the oven nearly black and very deeply flavored. However, don't look for crisp skin; the mole keeps both the flesh and skin tender and moist. Be sure to start the turkey...
Author: Melissa Clark
Author: Bruce Aidells
Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.
"I love cooking with the new recipes every month when Bon Appétit arrives," writes Gabriella Hughes of Windham, Maine. "One dish I'd really like to make is the gingerbread with lemon icing from Standard...
Author: Cynthia Graubart
Author: Cindy Mushet
This sweet potato cheesecake borrows from the Basque cheesecake tradition: It doesn't have a crust and is baked until its exterior is a deep copper.
Author: Tara O'Brady
This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.
A simple way to prepare whole fish. In the Vietnamese culture, a properly steamed fish is a benchmark. In this classic Chinese preparation, the fish is topped with scallions, cilantro, and ginger, then...
Author: Charles Phan
No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method-which calls for a bath of stout, bourbon, and soy sauce; a glaze...
Author: Edward Lee
Ask any butcher: Humble cuts are hot. They're full of flavor and far less expensive than prime cuts. Of the humble cuts, short ribs are one of our favorites. They’re meaty and fatty (in the best possible...
Author: Jeanne Thiel Kelley
Author: Lori De Mori