Author: Mary Cech
Author: Alison Roman
A simple five-ingredient dessert recipe with puff pastry, pears, and maple syrup. Perfect for fall and winter entertaining.
Author: Rhoda Boone
Author: Catherine McCord
Author: Paul Grimes
Author: Karen Bussen
Author: Gail Glickman Horwood
Author: Idelle Levey
Author: Lori Longbotham
Author: Ellen Lebow
Author: Terezinha de Melo
Author: Aarón Sanchez
Author: Sara Jenkins
Author: Gertrude Burnom
Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.
Author: Susan Spungen
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
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
French seafood stew from the Bistronomy cookbook by Jane Sigal.
Author: Jane Sigal
Author: Brandi Neuwirth
The gooey toffee sauce is both absorbed by the cake and served on the side. For a glossy, polished presentation, brush the still-warm cake with a clean pastry brush after it comes out of the pan, which...
Author: Claire Saffitz
Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star anise, ginger, and cinnamon from spice blender La...
Author: Kamel Saci
Recipes for this childhood favorite typically call for purchased cookies, boxed pudding, and imitation whipped cream; in this updated version, everything is made from scratch. (Well-not the gummy worms....
Author: Sam Worley
I made this glorious hamburger soup one Sunday in winter for three very important reasons: One, it was so ding dang cold outside, all I could think about was soup. Two, church was canceled (Church? Canceled?...
Author: Ree Drummond
Author: Guy Fieri
A shortbread chocolate cake gets a topping of mousse and ganache.
This basic cheesecake is one part soufflé, one part custard, resulting in a lightly sweet and airy cake that is super simple to make. Get the recipe.
Author: Epicurious Editors
Author: Elaine O'Toole
Author: Marie Devito Crowley
Author: Tamasin Day-Lewis
Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal.
Author: Ari Kolender
Author: Lauren Chattman
Author: Kate McMillan
Author: Andrea Albin
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
Author: Michael Laiskonis
Author: Sara Moulton
These chocolate coconut date bars are a healthy snack idea.
Author: Dawn Perry
Van Leeuwen Artisan Ice Cream has mastered vegan pints, and you can too.
Author: Peter Van Leeuwen
An easy Chicken Parmesan recipe. Using chicken thighs instead of breasts ensures juicy cutlets.