Author: Lora Zarubin
Author: Gil Marks
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Author: Martha Holmes
Author: Liza Davies
Author: Bon Appétit Test Kitchen
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
Author: Carole Chernick
Author: Karin Korvin
Author: Andrea Albin
The most tremendous veggie casserole in the history of veggie casseroles! I started making it around Thanksgiving as an alternative to broccoli-rice casserole, but it has slowly crept into other meals...
Author: Ree Drummond
Author: Melissa Roberts
Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. At Wessel family Christmases at Grandmother...
Author: Kris Wessel
Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us his recipe for perfectly crisp, golden veal cutlets.
Author: Kurt Gutenbrunner
Author: Nick Fauchald
Author: Shelley Wiseman
Author: Lesley Téllez
Store-bought caramel sauce spiked with a little sea salt makes these fast and easy puddings something special.
Author: Alice Medrich
Author: Nancy Grubin
Author: Chitra Joshi
Instant potatoes turn this gnocchi recipe into a breezy, 15-minute affair rather than an hours-long commitment.
Author: John Becker
Author: Bill Brett
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and...
An easy Roasted Beets and Carrots recipe.
Author: Gina Marie Miraglia Eriquez
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.