"My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot's Diner, a cozy place that serves wonderful breakfasts," writes Kimberly...
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
Author: Rick Rodgers
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
Author: Kevin Graham
Author: Melissa Roberts
These delicious breakfast treats from Circa 1886 are best served slightly warm.
What's wonderful about challah is that it can be used in so many ways: to sanctify the Sabbath, of course, but just as important, to make French toast,...
Author: Einat Admony
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
This moist cake keeps beautifully for a day or two after you make it.
Author: Gayle Gardner
Author: Pat Neely
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are...
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the...
Author: Skye Gyngell
Author: Elinor Klivans
Author: Carole Chernick
Author: Carolyn Beth Weil
Author: Crystal Cook
An easy Red-Wine-Braised Oxtails recipe
Arden Zalman of Sebastopol, California, writes: "My husband and I dined at Syrah, in Santa Rosa, California. The food was delicious, the waitstaff was...
Author: Alexandra Leaf
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
In this cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.
Author: Joe Sevier
Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.
Author: Patricia Wells