At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy...
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
Author: Janet Mercuri
Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet...
Author: Siobhan Adcock
Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention...
Author: Tom Gilliland
A crumbly slab of Cheddar is a centuries-old accompaniment to a slice of apple pie; it imparts character in a way that a scoop of ice cream can't hope...
Author: Paul Grimes
Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.
Author: Gina Marie Miraglia Eriquez
A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come...
Author: Paul Grimes
Author: Marcy Goldman
"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook,...
You just cannot do this one wrong. You don't have to drain the sauerkraut. You don't even brown the ribs; they brown without your help. The recipe was...
Author: Karyl Bannister
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
This Sweet-Potato Cobbler recipe was common at Juneteenth celebrations years ago but is now seldom seen.
Author: Nathan Jean Whitaker Sanders
An easy Honey-Glazed Pecans recipe.
It's all about the layers and ruffles in this dramatic seasonal pie.
Author: Anna Stockwell
Author: Rose Levy Beranbaum
Author: Tony Kerum
A long-time favorite of Epicurious reviewers, this impressive roast is perfect for the holidays and so easy to make.
Author: Scott Peacock
An easy recipe from Gourmet magazine that is one of Ruth Reichl's favorites.
Author: Paul Grimes
Author: Abby Dodge
Author: David Bowers
It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My...
Author: Gina Marie Miraglia Eriquez
Bread Pudding with Spiced Rum Sauce "During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann...
An easy three-Cheese Lasagna with Italian Sausage.
Author: Amy Bond
Classic lemon bars with a touch of coconut.
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Author: Claudia Fleming
This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed...
Author: Anna Stockwell
A Thanksgiving classic with a nineties twist. There are marshmallows and brown sugar to keep the youngsters happy, and "big kids" will like the addition...
A quick and easy creamed onions recipe. Creamed onions are so delicious that you'll want to eat them year-round.
Author: Beth Moncel
Author: Patricia Wells
Crisp Italian cookies provide a sweet and crunchy accompaniment for coffee, with a drizzle of white chocolate for additional decadence.
Author: Andrea M. Daly
Butternut Squash Soup with Ginger
This is the perfect apple cake for fall. It stays moist and flavorful for 5 days at room temperature, up to 10 days refrigerated. Because it is made with...
Author: Rose Levy Beranbaum
Author: Lori Longbotham
For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion...
The Cornish pasty, a meat-filled hand pie (rhymes with "nasty," not "hasty"), was brought to northern Michigan by English immigrants, who ate it for lunch...
Author: Sam Worley
Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave...
Author: Sarah Jampel
Recipes for this dessert, also known as chocolate upside-down cake and hot fudge pudding cake, turn up in cookbooks published by women's clubs and church...