Author: Genevieve Ko
This recipe has been in the family of senior editor Randi Danforth for generations. Her great-grandmother bought penny sponge candy to take to the movies...
This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result...
Author: Rick Martinez
Author: Lidia Bastianich
Author: Ellie Krieger
Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.
Author: Paul Grimes
Author: Rick Tramonto
Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this...
Author: Rose Levy Beranbaum
With the addition of mayo and cornichons, half of the marinade turns into a Caesar-esque special sauce to slather on the buns.
Author: Molly Baz
These udon noodles with chicken and scallions come together in under 30 minutes.
Author: Lillian Chou
Author: Sheila Lukins
(TInsalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. Can be prepared...
Author: Faith Willinger
This recipe originally accompanied Red Velvet Cake with Creamy Vanilla Frosting .
Author: Allysa Torey
You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.
Author: Toni Tipton-Martin
These boneless barbecue ribs are par-boiled to help them get tender, and then coated in tangy-sweet sauce and baked in the oven.
Author: Linda Kuipers
Potatoes Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that...
Author: Sarah Copeland
For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is...
Author: Edna Lewis
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
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward...
Author: Ian Knauer
Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you...
Author: Joan Nathan
Author: Molly Wizenberg
Author: Fran McCullough
Author: Charlotte Fekete
This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed...
Author: Christina Chaey
An easy Braised Red Cabbage recipe
Author: Bon Appétit Test Kitchen