Author: Gina Marie Miraglia Eriquez
Author: Ian Knauer
Author: Karin Korvin
Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. At Wessel family Christmases at Grandmother...
Author: Kris Wessel
Author: Bon Appétit Test Kitchen
Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
Author: Jasper White
Author: Andrea Albin
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
Author: Nancy Grubin
Author: Liza Davies
Author: Bon Appétit Test Kitchen
This moist cake keeps beautifully for a day or two after you make it.
Author: Michael Schlow
How to Make Sicilian Italian Roasted Grilled Chicken
Author: Judith Fertig
Sour cream isn't just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.
Author: Molly Baz
Author: Andrea Albin
Author: Mary Frances Heck
Store-bought caramel sauce spiked with a little sea salt makes these fast and easy puddings something special.
Author: Alice Medrich
Author: Gina Marie Miraglia Eriquez
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Author: Jennifer Martin
Author: Bill Brett
This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in...
Author: Kerri Conan
Author: Melissa Roberts
Author: Charles Phan
Author: Shula Udoff
Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.
Author: Anna Stockwell
Author: Diane Rossen Worthington
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 Italian classics, check out the...
Author: Gianni Scappin
Author: Rick Bayless