Author: Molly Stevens
So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin incorporates three whole bunches of greens; we...
Author: David Tamarkin
Author: Dede Wilson
Crumb crusts are even easier than press-in cookie crusts. You don't even have to bake them-see the variation at right. The crumbs can be made out of cookies, crackers, cereal, pretzels, even potato chips!...
Author: Erin Jeanne McDowell
Author: Esther Sung
Using a cast-iron skillet means you cancaramelize the apples and bake the cake all in one vessel. Plus, the remaining apple juices form the base for the caramel sauce. It's a win all the way.
Author: Claire Saffitz
For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.
Author: Molly Stevens
Sadly, you're not going to be able to waltz down to the corner store and pick up escargots and shells. We ordered the Saveurs brand, along with the shells, from Amazon. This recipe is worth the wait.
Author: Ludo Lefebvre
Author: Ian Knauer
Here's a sophisticated riff on classic pecan pie for chocolate lovers. This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused hazelnut filling, as well as a delectable...
Author: Rhoda Boone
This French classic is a favorite holiday side. Toasting the almonds in butter adds a nutty richness to the dish, that's perfectly balanced out by a squeeze of lemon juice added at the end
Author: Anna Stockwell
Author: Joan Nathan
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier
This is not your grandma's beef stroganoff. We took our favorite parts of the classic-the creamy mushroom sauce and the buttered egg noodles-and added a squeeze of lemon, a pan-seared medium-rare strip...
Author: Anna Stockwell
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 dessert classics, check out the...
Author: Dianne Rossmando
Author: Kemp Minifie
Author: Julie Richardson
Author: Cindy Mushet
Author: Abigail Johnson Dodge
Author: Michael Laiskonis
This flexible cake recipe is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week.
Author: Sarah Jampel
Author: Cindy Mushet
Author: Lidia Bastianich
Bake these festive, crisp, buttery cut-out cookies and decorate them with a tinted glaze for any occasion.
Author: Land O'Lakes
Author: Gayle Pirie
Gem Cakes are mini sour cream cakes dressed up in colorful glaze. Thanks to the addition of sweet rice flour and sour cream, they have a uniquely plush texture.
Author: Joy Cho
These cake-like cookies are perfect with a cup of tea. Madeleine pans are available at cookware stores.
Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins-great news for lazy cooks everywhere.
Author: Andy Baraghani
Tender butter cookies that are perfect for decorating for any occasion.
Author: Land O'Lakes
Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa...
Author: Leticia Moreinos Schwartz
Epi associate editor Emily Johnson liked her family cookie recipe, but thought it could be even better. So she started making it with butter instead of margarine, increased the salt, and used chopped chocolate...
Author: Emily Johnson
These easy and quick recipes are great for making fresh garlic butter, whether you're using powdered, minced or fresh garlic.
Author: Land O'Lakes
Long wooden spatulas called dablas are traditionally used to turn and break up the roti into soft folds-this is why it's called Buss Up Shut (Burst Up Shirt).
Author: Ramin Ganeshram
Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and save some to sprinkle over the top for texture and...
Author: Anna Stockwell
Basting a head of cauliflower in a spicy butter sauce as it grills infuses it with flavor and turns it a nice orange color. Served over a lemony miso mayo and topped with scallions, it makes for an impressive-looking...
Author: Anna Stockwell
Author: Diane Rossen Worthington
Author: Bon Appétit Test Kitchen
Author: Deborah Madison
The technique: Streusel-a crumbly mixture of flour, butter, sugar, and spices-often shows up on coffee cakes. The sweet, crunchy stuff also makes a great pie-topper. The payoff: You have to roll out only...
Author: Jeanne Kelley
Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice treats. A filling and drizzle made with blond chocolate,...
Author: Tara O'Brady
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green...
Author: Tasha de Serio
An ideal cake recipe for the donut lover. Reminiscent of a cake donut, this cake is a whimsical choice for a birthday or brunch.
Author: Land O'Lakes
Fragrant persimmons star in this new take on the classic British cake.
Author: Carolyn Beth Weil
This delicate, almond-flavored butter cookie can be decorated in a variety of ways and is easy to bake.
Author: Land O'Lakes
Author: Eric Ripert