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
This tart-but-sweet butter brings an extra hue of cerulean to dusty-blue cornmeal pancakes, but it also happens to be our favorite butter for muffins or...
Author: Jesse Tyler Ferguson
Unlike most cinnamon buns, these are not made with a yeasted bread base. It's a quick and easy cinnamon bun recipe that you absolutely must try.
Author: Rosie Reynolds
Author: Kemp Minifie
Author: Melissa Roberts
These fried and sauced chicken breast strips have all the spicy flavor of Buffalo wings-without the hassle of bones. Serve them with a tangy blue cheese...
Author: Rhoda Boone
Author: Kristin Donnelly
Keep the fat rendered from good bacon in a crock in your fridge. It'll make this the tastiest cornbread you've ever had.
Author: Carla Hall
Creole cream cheese is Louisiana's answer to ricotta or burrata cheese. Traditionally, it's eaten with cream, sugar, and fruit spooned over the top or...
Author: Kelly Fields
Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake...
Author: Raquel Pelzel
Author: Bon Appétit Test Kitchen
I love the floral notes that fresh masa adds to these rich corn pancakes. You can also make them with masa harina for breakfast or brunch.
Author: Alan Delgado
We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. If you want to use store-bought giardiniera,...
Author: Chris Morocco
These pancakes are extra fluffy thanks to a shot of seltzer. Their large size is classic for diners, but you can make smaller, easier-to-flip pancakes...
Author: Katherine Sacks
This summer-season chicken salad is a dance between sweet, creamy, and acidic flavors and tender, crunchy, and juicy ingredients. Make it in early summer...
Author: Anna Stockwell
Author: Rebecca Rather
Like the best possible Morning Glory muffins, but with grated butternut squash instead of carrot.
Author: Anna Stockwell
Author: Melissa Roberts
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
This version of our delicious vanilla-buttermilk cake is doubled up to make a pretty layer cake perfect for birthdays or any festive occasion.
Author: Katherine Sacks
These zesty chicken fingers get their flavor from a tangy buttermilk marinade and a breading spiked with smoked paprika. Be sure to plan ahead-these chicken...
Author: Daniel Humm
Classic carrot-coconut cake is a Southern tradition. Ours has a healthy dose of ginger and cinnamon for a nice spice and cream cheese frosting sprinkled...
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
This tender buttermilk cake with rich orange cream-cheese frosting is sure to become your go-to for any festive occasion. The recipe can easily be adjusted...
Author: Katherine Sacks
Author: Sara Dickerman
Author: Damon Lee Fowler
Author: Yotam Ottolenghi
Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.
Author: Molly Baz
A true Southerner wouldn't dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don't judge.
Author: Paul Grimes
The richness of this buttermilk batter, with its slight whisper of chocolate, is perfectly offset by a smooth cream cheese streaked through with violet...
Author: Jocelyn Delk Adams
For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
Author: Susan Spungen
If you like strawberry shortcakes, you'll love our strawberry short stack. Caramelized strawberries and crunchy almonds dress up these buttermilk pancakes,...
Author: Rhoda Boone
Sweet honey butter, seasoned with a kiss of flaky sea salt, is the ultimate topping for these light-as-air biscuits.
Author: Blue Smoke
Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken.
Author: Alison Attenborough
These fluffy buttermilk rolls are filled with a cinnamon-scented date purée to capture all that sticky bun glory without being overly sweet.
Author: Sohla El-Waylly
Author: John Currence
Baking a wedding cake is not as crazy-or difficult-as it sounds! This stunning and delicious cake is designed to be as streamlined as possible. The moist...
Author: Katherine Sacks
Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant...
Author: Mandy Lee
Author: Cory Schreiber
Like they make at Café de Monde in New Orleans. These crispy-fried beignets are dusted with snowy confectioners' sugar.
Author: David Guas
Here, we make flaky biscuits with just 3 ingredients.
Author: Molly Baz
Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling....
Author: Anna Stockwell
With all due respect to diner breakfasts and box mixes, the average pancake is about as satisfying as a bag of marshmallows. We'll take ours skillet-size,...
Author: Chris Morocco
Author: John Currence
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Author: Alison Roman
We love Bar Harbor clam juice, which has no salt added and a gentle, briny flavor. It's a good stand-in for when you don't want to bother making fish stock...
Author: Claire Saffitz