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
Author: The Epicurious Test Kitchen
Author: Sharon Bowers
Author: Katrina Turillo
Author: Anton Mosimann
Dukkah-a rich nut and spice blend-is easy to make and lends a zesty kick to this gorgeous crisp salad.
Author: Mindy Fox
If you have a stovetop griddle, use it to make a few flatbreads at a time.
Author: Rebecca Collerton
Author: Crystal Cook
Author: Victoria Granof
Author: Gina Marie Miraglia Eriquez
Author: Karen Bussen
Author: Richard Blais
Buttermilk and honey makes these muffins impossibly tender and indescribably delicious.
Author: Emily Luchetti
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: Tracey Seaman
The pickled hard-boiled eggs are a great snack on their own-they're sold individually at Shed.
Author: Miles Thompson
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
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: Christina Tosi
This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.
Author: Alison Roman
Author: Alejandro Morales
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
Active time: 45 min Start to finish: 45 min
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: Stephen Bruce
Almond butter is a staple in my pantry and in my diet. It's high in protein, easy to tote around, and so, so good. Here, it serves as the primary ingredient in a perfect little bite-size dessert that is...
Author: Hannah Bronfman
Author: Rosemary Leicht
Author: Yotam Ottolenghi
Author: Francois Payard
Author: Rick Mast
Author: Brandon Wicks