Gooey-bouncy on the inside and crispy-chewy on the outside, mochi cake is a texture we just can't get enough of. Made from glutinous sweet rice flour,...
Author: Anna Stockwell
Author: Ina Garten
Use the best, freshest eggs you can find, and don't even think of making this dish with eggs from stressed-out battery chickens. You can taste the difference....
Author: Oretta Zanini De Vita
Author: Julia Child
This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.
Author: Tiffany Leyda
Classic lemon bars with a touch of coconut.
Author: Tom Gilliland
I made up my own Challah that is amazing! I have tried countless combinations to finally get it right. It uses quick rise yeast to save you a bunch of...
Author: Palsar7
Use this recipe to make Milk Chocolate Cup-of-Fluffs . Nougat has a light, chewy consistency, a bright white color, and a charming ability to hold on to...
Author: Susie Norris
Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While...
Author: Daniel Holzman
Absolutely delicious. I have a two pound bread machine and use it to make the Challah dough. It freezes well.
Author: MARYLYN PISSERI
This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or...
Author: Anna Stockwell
Author: Alan Rosen
A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour,...
Author: Sarah Jampel
This ham, bell pepper, and onion-filled diner classic is also sometimes called a "Denver Omelet."
Author: Anna Stockwell
This is an incredibly dark, very moist cake - a serious chocolate lovers' cake. It is so chocolatey that I like it with a fluffy white icing like the Italian...
Author: Shirley O. Corriher
Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood,...
Slather on sandwiches, and serve alongside ham or sausages.
Author: Melissa Hamilton
Delicious egg bread made with eggs, orange zest, and anise egg wash for an "eggstra" special flavor! A slightly sweet bread good by itself or toasted,...
Author: Sandis Take
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Author: Bon Appétit Test Kitchen
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet-exactly...
Author: Andrea Albin
Author: Gwyneth Paltrow
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before...
Author: James Beard
Author: Abigail Johnson Dodge
Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can't find it, you can replace it with provolone, or use all Gruyère...
Author: Joanna Gaines
I love the floral notes that fresh masa adds to these rich corn pancakes. You can also make them with masa harina for breakfast or brunch.
Author: Alan Delgado
Luscious, cheesy eggs baked inside prosciutto "baskets" make a craveable finger-friendly brunch main.
Author: Molly Baz
Author: Kemp Minifie
Torta is "omelet" and talong is "eggplant," but this Filipino dish is more like an egg-battered cutlet eaten for breakfast or lunch.
Author: Nicole Ponseca
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...
Author: Gianni Scappin
This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .
This is a sweet bread that is really easy to make. It is so good that a 30-year-old man who was a guest at my Shabbat Table actually giggled when he ate...
Author: SuperRebbetzin
Author: Melissa Roberts