Chewy, fudgy, addictive. These little chocolate fudge balls are as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally, brigadeiros are a simple mixture of condensed...
Author: Leticia Moreinos Schwartz
Author: Victoria Granof
Author: Erin Renouf Mylroie
Author: John Besh
I used to be put off poaching chicken as I feared it was more complicated than my simple fried version. But it's actually much easier, because while the chicken poaches you can prepare the rest of the...
Author: Amelia Freer
Author: Victor Commisso
Author: Shelley Wiseman
Author: Jennifer Iserloh
Sweet potatoes and maple syrup add natural sweetness to these muffins-perfect for prepping for a week of breakfasts, dinners, or lunches.
Author: Izabella Wentz PharmD.
Author: Alfred Portale
This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
Author: Claire Saffitz
This decadent, pecan-studded fudge is all about the flavor of pure maple syrup.
Author: Casey Elsass
The only trick to this fruit-flecked pie created by Sweet Rose Creamery in Santa Monica, CA, is making sure it gets 6 hours in the freezer to firm up.
Author: Rocco DiSpirito
These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.
Author: Jennifer Jones
These pretty little cookies are similar to the bakery staples, but made with a flaky, homey, easier version of puff pastry. A liberal sprinkle of cinnamon and sugar in between the layers gives each cookie...
Author: Gina Marie Miraglia Eriquez
Author: Robin Levy Goetz
Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: "homemade" pizza night.
Author: Chris Morocco
Author: Cory Schreiber
If you have a stovetop griddle, use it to make a few flatbreads at a time.
Author: Rebecca Collerton
How to pull off an elegant, effortless date night? Make the rich seafood broth the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.
Author: Alison Roman
Author: Victoria Granof
Author: Crystal Cook
Author: Lisa Zwirn
Author: Abigail Johnson Dodge
Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.
Author: Chris Morocco
Author: Elinor Klivans
Store-bought peppermint ice cream will vary in color from pale pink to bright pink.
Author: Sarah Tenaglia
Forget about the freezer aisle! This classic is just as easy to make from scratch. For a spicy kick, add red-pepper flakes.
Author: Katherine Sacks
Author: Tom Douglas
A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time...
Author: Bruce Aidells
Author: The Epicurious Test Kitchen