Author: Nancy Grubin
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Sour cream isn't just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.
Author: Molly Baz
Author: Bon Appétit Test Kitchen
Store-bought caramel sauce spiked with a little sea salt makes these fast and easy puddings something special.
Author: Alice Medrich
Author: Andrea Albin
This moist cake keeps beautifully for a day or two after you make it.
Author: Bon Appétit Test Kitchen
How to Make Sicilian Italian Roasted Grilled Chicken
Author: Judith Fertig
Author: Rick Rodgers
This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in...
Author: Kerri Conan
Author: Charles Phan
Author: Susan Purdy
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
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...
Author: Diane Rossen Worthington
A marriage between two of our favorite summer fruits, this savory-sweet dish is decorated with soft cheese and a hint of garlic. Served over a crispy baguette, it's the perfect summer lunch, midday snack,...
Author: Maggie Ruggiero
Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.
Author: Anna Stockwell
Author: Victoria Granof
Author: Rick Bayless
Author: Chitra Joshi
This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.
Author: Skye Gyngell
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
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
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the formula that gave the cake its name-1 cup of butter,...
Author: James Beard
Author: Shula Udoff
Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.
Author: Anna Stockwell