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Carrot Cake with Cream Cheese Frosting

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

Almond Cake

Author: Claudia Roden

Cherry Clafouti

Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.

Author: Bon Appétit Test Kitchen

Lemon Icebox Cake

Author: Adam Randall

Cucumber, Tomato and Feta Salad

This classic refreshing salad pairs perfectly with grilled lamb .

Author: Bon Appétit Test Kitchen

French 75

This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making sure the glass and the sparkling wine are well...

Author: Eben Freeman

Cacio e Pepe

If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for only a few ingredients and doesn't even include garlic....

Author: Oliver Strand

Scottish Sharp Cheddar Shortbread

Author: Tracey Seaman

Frico

Author: Bon Appétit Test Kitchen

Blue Cheese Dip

Author: Sarah Dickerman

Sea Salt Roasted Pecans

An easy Sea Salt-Roasted Pecans recipe

Author: Elizabeth Falkner

Fresh Mint and Ginger Lemonade

An easy Fresh Mint and Ginger Lemonade ercipe. This distinctive fat-free drink is a great change of pace from coffee or tea.

Vodka and Watermelon Cooler

An easy Vodka and Watermelon Cooler drink recipe

Mini Crab Cakes

Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.

Author: Betty Rosbottom

Fresh Ginger Cake

This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses...

Author: David Lebovitz

Pineapple Upside Down Cake

This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.

Dark Chocolate Pie with Cocoa Nib Praline

Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.

Author: Elizabeth Falkner

Deviled Ham and Pecan Tea Sandwiches

Deviled Ham and Pecan Tea Sandwiches

Author: Paul Grimes

Garlic and Cheese Crostini

These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.

Bazooka Bubblegum Cocktail

Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum, but Freeman prefers to use Double Bubble...

Author: Eben Freeman

Vanilla Cream– Filled Doughnuts

For years before I opened Flour, I had a notebook where I kept menu ideas for when I finally had my own dream bakery. It was filled with all of the pastries I had read about in cookbooks, learned to make...

Author: Joanne Chang

Pasta with Sun Gold Tomatoes

Author: Mario Batali

Chocolate Mayonnaise Cake

Author: Matt Lewis

Fried Mozzarella Balls

Author: Lillian Chou

Roasted Corn with Manchego & Lime

Author: Jean Georges Vongerichten

Best Deviled Eggs

This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.

Grilled Spot Prawns

Author: Bon Appétit Test Kitchen

Chickpea Salad With Lemon, Parmesan, and Fresh Herbs

The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of...

Author: Molly Wizenberg

Lemon Lemon Loaf

Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient. We really feel that the most important aspect...

Author: Matt Lewis

Whole Wheat Scones

Author: Brian Yarvin

Caramel Swirl Cheesecake

Author: Carole Bloom