Author: Ian Knauer
Author: Rick Rodgers
One day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the...
Author: April Bloomfield
Author: Cindy Mushet
Author: Cindy Mushet
Author: Abigail Johnson Dodge
Choose cherries or apricots or a mix of both for this classic French baked custard. And no special equipment needed means this is the best summer vacation...
Author: Anna Stockwell
Author: Lidia Bastianich
Epi associate editor Emily Johnson liked her family cookie recipe, but thought it could be even better. So she started making it with butter instead of...
Author: Emily Johnson
Hot chocolate may reign supreme, but this ambrosial bittersweet drink from chef Michelle Polzine gives it a run for its money.
Author: Michelle Polzine
Sweet honey butter, seasoned with a kiss of flaky sea salt, is the ultimate topping for these light-as-air biscuits.
Author: Blue Smoke
Using a cast-iron skillet means you cancaramelize the apples and bake the cake all in one vessel. Plus, the remaining apple juices form the base for the...
Author: Claire Saffitz
Author: Alison Roman
This chilled rice pudding pie is adapted from the popular dessert at MeMe's Diner in Brooklyn, NY. A sesame-stick-crumb crust is covered in a thick layer...
Author: Bill Clark
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of...
Author: Rhoda Boone
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.
Author: Anna Stockwell
Author: Ruth Cousineau
This French classic is a favorite holiday side. Toasting the almonds in butter adds a nutty richness to the dish, that's perfectly balanced out by a squeeze...
Author: Anna Stockwell
Author: Cindy Mushet
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: Dianne Rossmando
A quick and easy Pie Dough recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Author: Dianne Rossmando
Author: Fred Thompson
What could be more American than candy corn? Try maple pecan popcorn treats, for starters. They're made with three ingredients-maple syrup, pecans, and...
Author: Melissa Roberts
This pancake mix works just as well for sweet or savory pancakes, crepes, or waffles. Get the recipe.
Author: Anna Stockwell
Author: Abigail Johnson Dodge
Author: Alice Medrich
Author: Ruth Cousineau
Author: Zilly Rosen
Author: Tamasin Day-Lewis
These pastries combine the attributes of a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the...
Author: Bill Clark
Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Author: Samantha Seneviratne
Author: Gina Marie Miraglia Eriquez
Using a sliced whole lemon gives unbeatably fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices...
Author: Andy Baraghani
Author: Cathal Armstrong
Author: Irma S. Rombauer
Author: Abigail Johnson Dodge
Author: Rachel Allen
Butter adds velvety texture and comforting flavor to this warming cocktail. Omit the rum and it's an equally delicious alcohol-free treat for anyone to...
Author: Kat Boytsova
Whole wheat flour and miso make this crumb cake a little sweet, a little savory, and entirely delicious.
Author: Chris Morocco
Coarse-flake sea salt meets sweet, buttery, crowd-pleasing cookies.
Author: Marina Delio
Our ultimate muffins are chock-full of blueberries and have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream....
Author: Rhoda Boone
Author: Cindy Mushet