Author: Marie Devito Crowley
French seafood stew from the Bistronomy cookbook by Jane Sigal.
Author: Jane Sigal
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular...
Author: Yotam Ottolenghi
Like the best possible Morning Glory muffins, but with grated butternut squash instead of carrot.
Author: Anna Stockwell
Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.
Author: Anna Stockwell
Author: Mary Tripoli
Author: Dede Wilson
Author: Sara Moulton
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you cant find beets or turnips...
Author: Rhoda Boone
Made in a sheet pan and cut into squares, this chocolate cream pie with an Oreo-coookie crust is ready to feed a crowd.
Author: Raquel Pelzel
Author: Aarón Sanchez
Author: Sara Jenkins
Easily split this decadent swirled chocolate pudding in half to make it a romantic dessert for two.
Author: Diana Kuan
Who doesn't love roasted turkey?! Everything about it warms the soul-the smell, the taste, the post-Thanksgiving dinner food coma. This recipe captures all of these associations, save the food coma, into...
Author: Katherine & Ryan Harvey
Food editor Gina Marie Miraglia Eriquez often cooks for hordes of children, including her three-year-old son, Alex, and she knows that meatballs are always an easy sell. Inspired by the tiny meatball sandwiches...
Author: Gina Marie Miraglia Eriquez
Author: Lora Zarubin
Author: Elaine O'Toole
After rigorous scientific testing, we've determined that sandwiches sliced in half on a diagonal actually taste better.
Author: Alison Roman
Author: Gail Glickman Horwood
Recipes for this childhood favorite typically call for purchased cookies, boxed pudding, and imitation whipped cream; in this updated version, everything is made from scratch. (Well-not the gummy worms....
Author: Sam Worley
Author: Doris Jacobson
Sausage with Sauerkraut, Apples, and Bok Choy
Author: Rhoda Boone
Author: Abigail Johnson Dodge
Author: Melissa Roberts
These get our vote for the world's most enticing chicken tacos. Grinding the chicken yourself ensures that it's moist and flavorful, but if you buy it already ground, look for dark meat. Sliced radishes...
Author: Lucy Danziger
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 Italian classics, check out the...
Author: Gianni Scappin
Author: Terezinha de Melo
Author: Inez Valk-Kempthorne
Author: Idelle Levey
Author: Bon Appétit Test Kitchen
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This recipe makes a luscious, blue-purple sorbet that's perfect for...
Author: Gabrielle Carbone
Author: Jim Lahey
Author: Catherine McCord