Author: Gale Gand
Author: Rozanne Gold
Author: Marla Share
Author: Kate Higgins
Author: Ian Knauer
Author: Maggie Ruggiero
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: Lisa Ferro
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
This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies...
Author: Toni Oltranti
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Author: Ron Silver
Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.
Author: Molly Baz
Author: Elizabeth Karmel
Author: Andrea Albin
Author: Melissa Roberts
Author: Rozanne Gold
Author: Maggie Ruggiero
Author: Maria Helm Sinskey
Author: Susan Herrmann Loomis
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: Andrew Friedman
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Maria Helm Sinskey
Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.
Author: Katherine Sacks
Author: Farid Zadi
Author: Bruce Aidells
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Author: Marcy Goldman
Author: Bon Appétit Test Kitchen