Author: Gina Marie Miraglia Eriquez
Author: Shula Udoff
Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.
Author: Sarah Tenaglia
Author: Melissa Roberts-Matar
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.
Author: Catherine Verilli
Author: Melissa Roberts
This moist cake keeps beautifully for a day or two after you make it.
Butter mochi is a mainstay at any island party: a perfectly chewy, slightly sticky, and just-dense-enough coconut-custard glutinous rice cake.
Author: Alana Kysar
Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
Author: Alice Waters
Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.
Author: Bon Appétit Test Kitchen
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
Store-bought caramel sauce spiked with a little sea salt makes these fast and easy puddings something special.
Author: Alice Medrich
This beautiful pie is great for entertaining, since the rich, creamy filling will be a surefire hit with anyone who likes chocolate pudding.
This delicious Indonesian salad recipe can be eaten as a first course or a main. Most of the prep work involves cutting and blanching the vegetables.
Author: Patricia Tanumihardja
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...
One day, a friend of mine showed me how he did it growing up in Oahu: take a pack of the Pillsbury biscuits and fry them, then toss them in sugar.
Author: Roy Choi
Well, when low on cash, cheese spaghetti is quick, filling, cheap and very tasty -- not a great choice for the lactose intolerant. Use your desired amount of cheese (1 lb of cheese would be the most),...
Author: CUPCAKE27
Author: Rick Bayless
Author: Andrea Albin
Frozen fava beans make easy work of this fragrant rice dish, but if you have access to fresh favas, it makes for a delicious springtime stunner.
Author: Najmieh Batmanglij
Author: Susan Herrmann Loomis
Author: Antoinette Muto
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème...
Author: Alexis Watson
My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with...
Author: Ruth Cousineau
Author: Stephan Pyles
Lentils, rice, olive oil, and onions-this Middle Eastern standard is the ultimate pantry recipe. It's also the classic example of a dish that's greater than the sum of its parts. There are literally dozens...
Author: Debbie Koenig
Author: Jennifer Martin