Author: Calvin Harris
The faint flavor of smoke and caramelized brown sugar do exquisite things to a banana. A drizzling of rum or liqueur gives this simple dessert "gourmet" status. Tips for success: Choose firm, just-ripe...
Author: Andrea Chesman
Author: Molly Stevens
Author: Marla Share
This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like.
Author: Maggie Ruggiero
Sour cherries seem to be an elusive fruit. Finding them fresh in the supermarket is nigh on impossible and finding them at a greengrocer or farmers market seems almost as hard. Thankfully, the frozen variety...
Author: Edd Kimber
Author: Andrew Friedman
Author: Judy Rodgers
Author: Lisa Ferro
Author: Maria Helm Sinskey
Author: Nancy Oakes
Author: Paul Richardson
Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.
Author: Molly Baz
Author: Elizabeth Karmel
Author: Ruth Cousineau
Author: Farid Zadi
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Author: Marcy Goldman
You don't have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.
Author: Andy Baraghani
Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.
Author: Katherine Sacks
Author: Ron Silver
Author: Susan Herrmann Loomis
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: Gina Marie Miraglia Eriquez
Author: Matt Lewis
Author: Maria Helm Sinskey
Author: Bruce Aidells
Author: Bon Appétit Test Kitchen