Author: Sara Moulton
Author: Carole Chernick
Author: Mary McCartney
Author: Molly Stevens
Author: Marielle Ainsworth
Author: Anna Beth
On a weeknight, when you don't have the time to work with paper-thin sheets of phyllo, try matzo. Although different from phyllo, it makes an easy framework...
Author: Melissa Roberts
Author: Marlena Spieler
An easy Roasted Curried Cauliflower recipe
Author: Ghillie James
Crab is an old favorite of mine. This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.
Author: James Tanner
An easy Jasmine Rice recipe with Garlic, Ginger, and Cilantro
Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it's the perfect potluck dish.
Author: Carla Hall
This moist cake keeps beautifully for a day or two after you make it.
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Author: Claudia Fleming
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld...
Author: Maggie Ruggiero
A recipe for coffee cake doughnuts with a coffee glaze.
Author: Katherine Sacks
Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious....
Author: Kris Wessel
Author: Ruth Cousineau
Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works...
Author: Paul Grimes
Author: Molly Stevens
In an uncertain world, everybody needs a truly excellent recipe for roast chicken, one that will never, ever fail you. This is it. And although basting...
Author: Jeanne Thiel Kelley
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Author: Nils Bernstein
Author: Donna Chrisco Oldford