Author: Katie Brown
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
Author: Sharon Bowers
Author: Maria Helm Sinskey
If you have a stovetop griddle, use it to make a few flatbreads at a time.
Author: Rebecca Collerton
Author: Alison Roman
Author: The Epicurious Test Kitchen
Author: Kemp Minifie
Author: Crystal Cook
Dukkah-a rich nut and spice blend-is easy to make and lends a zesty kick to this gorgeous crisp salad.
Author: Mindy Fox
A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time...
Author: Bruce Aidells
Author: Anton Mosimann
Author: Victoria Granof
These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible nostalgia.
Author: Tom Parker Bowles
Author: Katrina Turillo
Author: Christina Tosi
Author: Tracey Seaman
The pickled hard-boiled eggs are a great snack on their own-they're sold individually at Shed.
Author: Miles Thompson
Author: Gina Marie Miraglia Eriquez
Buttermilk and honey makes these muffins impossibly tender and indescribably delicious.
Author: Emily Luchetti
Author: Karen Bussen
This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats-but its also dipped in egg batter and fried like a Monte Cristo.
Author: Maggie Ruggiero
Author: Richard Blais
Author: Alison Roman
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
Active time: 45 min Start to finish: 45 min
Author: Yotam Ottolenghi
Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered chicken fat, then use that same fat to toast...
Author: Anna Stockwell
Author: Stephen Bruce
This chicken soup recipe can be served at a Passover seder or anytime. Ginger in the broth and fresh herbs in the matzo balls makes this version of the traditional soup stand out.
Author: Melissa Roberts
Author: Francois Payard