Author: Victoria Granof
Active time: 45 min Start to finish: 45 min
Author: Victoria Granof
Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry (the same dough that cream puffs are made from),...
Author: Shelley Wiseman
Author: Rebecca Miller French
Sweet potatoes and maple syrup add natural sweetness to these muffins-perfect for prepping for a week of breakfasts, dinners, or lunches.
Author: Izabella Wentz PharmD.
Author: Shelley Wiseman
Author: Sharon Bowers
Author: Shelley Wiseman
Author: Matt Lewis
Forget about the freezer aisle! This classic is just as easy to make from scratch. For a spicy kick, add red-pepper flakes.
Author: Katherine Sacks
Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.
Author: Chris Morocco
Store-bought peppermint ice cream will vary in color from pale pink to bright pink.
Author: Sarah Tenaglia
Author: Victoria Granof
This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart a subtle sweetness and a lovely crunch that's...
Author: Andrea Bemis
Author: Anton Mosimann
These pretty little cookies are similar to the bakery staples, but made with a flaky, homey, easier version of puff pastry. A liberal sprinkle of cinnamon and sugar in between the layers gives each cookie...
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts
I used to be put off poaching chicken as I feared it was more complicated than my simple fried version. But it's actually much easier, because while the chicken poaches you can prepare the rest of the...
Author: Amelia Freer
Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: "homemade" pizza night.
Author: Chris Morocco
Author: Catherine McCord
Author: Lisa Zwirn
Author: Victoria Abbott Riccardi
If you want to make classic sugar cookies for decorating, this is your dough. Heck, if you want to make any cookie, this is your dough: Just add your choice of mix-ins to create endless delicious variations....
Author: Rhoda Boone
Author: Rocco DiSpirito
Author: Erin Renouf Mylroie
Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively for Epicurious. Aarons insists this dish...
Author: Todd Aarons
Author: Maria Helm Sinskey
The only trick to this fruit-flecked pie created by Sweet Rose Creamery in Santa Monica, CA, is making sure it gets 6 hours in the freezer to firm up.
This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
Author: Claire Saffitz
Cinnamon, cardamom, and freshly ground black pepper lend warm spice to these sweet apple fritters. Any firm apple works well here.
Author: Mindy Fox
Author: Victor Commisso
Author: John Besh