The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American...
Author: Claudia Fleming
Author: Catherine McCord
Author: Miroslav Uskokovic
Author: Ruth Cousineau
Author: Rick Rodgers
Author: Ian Knauer
Author: Ian Knauer
You'll need to freeze the pie for at least 8 hours, or preferably overnight, for the ideal texture, so be sure to plan ahead.
Author: Andy Baraghani
Author: Yotam Ottolenghi
Author: Michele Urvater
{flirt with flavor} Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all shapes and sizes, and am always looking for new ways...
Author: Sarah Copeland
Author: Stratta
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Author: Wuanda Walls
In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent.
Author: Greg Atkinson
Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person...
Author: Melissa Roberts-Matar
Author: Bruce Aidells
Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can -it's definitely worth the effort. Though we call for 4 bags of cranberries, the yield is only 3 cups because...
Author: Matthew Mead
In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.
Author: Sheela Prakash
Author: Sam Worley
Author: Paul Grimes
Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. Make sure to make a deep impression in the...
Author: Siobhan Adcock
Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.
Author: Guillermo Payet
Author: Darina Allen