Author: Bon Appétit Test Kitchen
Author: Sarah Magid
Author: Ruth Cousineau
Author: Denise Barr
Author: Sue Knechtel
If you have trouble finding Marcona almonds, you can substitute regular blanched almonds. Active time: 10 min Start to finish: 1 hr (includes cooling)
Author: Shelley Wiseman
Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory-a cheese plate wrapped into one crunchy little morsel.
Author: Amanda Hesser
Author: Andrew Knowlton
Author: Bon Appétit Test Kitchen
Author: Patricia Reilly
These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk...
Author: David Lebovitz
Author: Soa Davies
Author: Mabbettsville Market
Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. Make sure to make a deep impression in the...
Author: Siobhan Adcock
Author: Rick Rodgers
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: Terry Gibralter
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party world this holiday season.
Author: Melissa Roberts
Author: Mario Batali
Author: Tracey Seaman
It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.
Author: Nancy Silverton
Author: Carole Bloom
Author: Sheila Lukins
Author: Sara Dickerman
Author: Chad Robertson
Author: Cindy Vogels
Author: Ruth Cousineau
Author: Jennifer Flanagan
Author: Shelley Wiseman
Author: Cindy Mushet
Author: Rick Rodgers
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes