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: Ian Knauer
Author: Janet Taylor McCracken
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and...
Author: Rhoda Boone
Author: Rick Rodgers
Author: Joan Nathan
Author: Bon Appétit Test Kitchen
This hearty vegetarian stew comes together in under 30 minutes.
Author: Nava Atlas
Author: Joseph W. DiPerri
Author: Todd Porter
Author: Irma S. Rombauer
Author: Eleanor Topp
Author: Maria Helm Sinskey
Author: Francis Mallmann
This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.
Author: Kendra Vaculin
Author: Nancy Rosenberg Engel
Author: Maria Helm Sinskey
Author: Bon Appétit Test Kitchen
A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.
Author: Molly Stevens
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...
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: Melissa Roberts
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
Author: Michael Symon
Author: Maggie Ruggiero
Author: Anita Hacker
Author: Bon Appétit Test Kitchen