Author: Marcy Masumoto
What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not...
Author: Marion Cunningham
Author: John Besh
An easy Baked Salmon with Mustard-Dill Sauce recipe
Author: Deb Sokol
Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.
Author: Pam Anderson
An easy Crème Anglaise recipe.
Steamed Broccoli with Olive Oil, Garlic, and Lemon
Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.
Author: Rhoda Boone
There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.
Author: Alan Rosen
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper...
Author: Eleanor Topp
The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
Author: Eleanor Topp
Author: Bruce Aidells
Author: Bon Appétit Test Kitchen
We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
Author: Melissa Roberts
Tasty, and healthy, too: Coconut water is high in potassium and other electrolytes. And Flaxseeds are a good source of beneficial omega-3s.
Author: Janet Taylor McCracken
An easy Cranberry Jam recipe
An easy Red Lentil Dal recipe. This traditional Indian dish is usually served with basmati rice or Indian bread.
Author: Fredéric Morin
Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer a small noodle such as shells or bowties. Despite...
Author: Mitchell Davis
When she was in her early 20s, my mother worked with a Frenchwoman named Jackie. One day, my mother mentioned that she was looking forward to trying a crêpe recipe that she had found. "Only a French person...
Author: Judy Kagan
Author: Charles Phan
Classic lemon bars with a touch of coconut.
This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately).
Author: Claudia Roden
This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked, if you like.
Author: Gloria Kaufer Greene
Author: Lara Ferroni
Author: Kevin West
Author: Toni Oltranti
A joint effort by Leigh McLean and Sweet Dreams Bakery in Memphis. An Old-Fashioned Chocolate Cake recipe
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
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Author: Bon Appétit Test Kitchen
An easy Crisp Fried Eggplant that can be prepared in 45 minutes or less.
Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention and stirring. The other uses sweetened condensed...
This maple-sweetened mashed sweet potato casserole has a brown sugar and pecan topping that bakes into a crunchy candylike crust.
The killer combination of coconut, almonds, and milk chocolate makes for a delectable candy bar. One of the most iconic of American candies, the Almond Joy, is famous for its creamy coconut filling topped...
Author: Anita Chu
Author: Sandy Ingber
Author: Joan Brett
Author: Warren Brown
Basic Crepes Recipe
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Author: Bon Appétit Test Kitchen
Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.