Author: John Besh
Author: Kimberly Kennedy
What to drink: Try these with a lightly chilled Oregon Pinot Gris.
Author: Akasha Richmond
Author: Kemp Minifie
Author: Julie Richardson
Author: Maria Helm Sinskey
Author: JoAnn Cianciulli
Author: Dawn Perry
Author: Tori Ritchie
Author: Jake Godby
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
This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
Author: Joan Nathan
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: Annie Rigg
Author: Jeanne Thiel Kelley
Author: Molly Stevens
Author: Nick Malgieri
Author: Mary Nearn
Author: Gayle Pirie
Author: Ian Knauer
Author: Janice Cole
Author: Jeff Koehler
Author: Melissa Roberts
Author: Gale Gand
Author: Elena Faita-Venditelli
Author: Rocco Lugrine
Try this frothy cocktail - named after a bartender in San Francisco - instead of eggnog.