Author: Sara Moulton
Sausage with Sauerkraut, Apples, and Bok Choy
Author: Rhoda Boone
Author: Dede Wilson
These fondant cakes are absolute show-stoppers and so simple to make. Dip your spoon in for luscious mouthfuls of molten peanut butter goodness.
Author: Donna Hay
Author: Lucy Danziger
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you cant find beets or turnips...
Author: Rhoda Boone
Talk about a showstopper! A stack of traditional flapjacks with butter and syrup is fabulous enough as is, but here we're taking that idea into mind-blowing dessert territory. Maple-sweetened chocolate...
Author: Shauna Sever
Essentially rows of buttery shortbread encased in a rich chocolate ganache, we suggest having a slice of this dessert by the fire with a strong cup of coffee.
Author: Donna Hay
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 Italian classics, check out the...
Author: Gianni Scappin
Author: Mary Tripoli
Made in a sheet pan and cut into squares, this chocolate cream pie with an Oreo-coookie crust is ready to feed a crowd.
Author: Raquel Pelzel
French seafood stew from the Bistronomy cookbook by Jane Sigal.
Author: Jane Sigal
Author: Paul Grimes
Author: Marie Devito Crowley
Author: Elaine O'Toole
30-minute pasta dinner recipe with swordfish, cherry tomatoes, and golden raisins.
Author: Chris Morocco
Author: Aarón Sanchez
Author: Gail Glickman Horwood
Author: Barbara Kafka
Author: Abigail Johnson Dodge
Author: Molly Wizenberg
Author: Melissa Roberts
After rigorous scientific testing, we've determined that sandwiches sliced in half on a diagonal actually taste better.
Author: Alison Roman
Author: Doris Jacobson
Author: Bon Appétit Test Kitchen
Author: Roberto Santibañez
Author: Lisa Zwirn
Author: Sara Jenkins
Author: Sharon Bowers
These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.
Author: Mindy Fox
Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe for kids-and grown-ups-to eat as is. See below for classic chocolate chip,...
Author: Katherine Sacks
Author: Rhoda Boone
Author: Melissa Clark
Author: Brandi Neuwirth