Author: Rick Browne
Author: Shelley Wiseman
These cake-like cookies are perfect with a cup of tea. Madeleine pans are available at cookware stores.
Author: Sara Dickerman
Author: Gina Marie Miraglia Eriquez
Author: Rick Rodgers
Pots de crème are little baked custards with a fancy name. A pinch of salt in these custards heightens the caramel flavor. Cover the baking pan of custard cups with aluminum foil; it makes for the most...
Author: Curtis Stone
Author: Beth Moncel
Author: Kimberly Kennedy
Author: Rick Tramonto
What to drink: Try these with a lightly chilled Oregon Pinot Gris.
Author: Bon Appétit Test Kitchen
A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that...
Author: Susan Spungen
Author: Ian Knauer
Author: Anne Graziano
This fragrant sauce calls for a mix of dried spices. If the ones you've got in the pantry smell musty or you can't remember when you bought them, restock.
Author: Bon Appétit Test Kitchen
Author: Janice Cole
Author: Sue Li
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the...
Author: Dianne Rossmando
Author: Anya von Bremzen
Author: Gale Gand
Author: Julie Richardson
Eggplant, zucchini, bell pepper and arugula share the stage with slices of tuna steak in the Mediterranean-inspired sandwich. Spoon the lentil salad alongside and offer chilled beer. Fresh pears and crisp...
Author: Tori Ritchie
Author: James Peterson