Absolutely delicious. I have a two pound bread machine and use it to make the Challah dough. It freezes well.
Author: MARYLYN PISSERI
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
These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg...
Vegetarian Niçoise salad with green beans, radishes, olives, new potatoes, and eggs
Author: Katherine Sacks
Author: Julia Child
This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.
Author: Tiffany Leyda
Author: Andrea Albin
Author: Kemp Minifie
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat...
Use the best, freshest eggs you can find, and don't even think of making this dish with eggs from stressed-out battery chickens. You can taste the difference....
Author: Oretta Zanini De Vita
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This is a remarkable quiche recipe for a few reasons: The dough is intentionally generous so that it can be formed into tall walls all around, and the...
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
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Author: Rhoda Boone
Like many versions, this Philippine rice porridge is is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives the dish just...
Author: Yasmin Newman
When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely!...
Author: Diane Phillips
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Author: Dan Kluger
This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or...
Author: Anna Stockwell
Author: Leslie Revsin
The secret to Sticky Toffee Pudding sweetness is dates, baked into a dense cake that's drizzled with caramel-special enough to be served for company and...
Author: Sandy Lerner
Author: Dorie Greenspan
Torta is "omelet" and talong is "eggplant," but this Filipino dish is more like an egg-battered cutlet eaten for breakfast or lunch.
Author: Nicole Ponseca
Author: Shirley Cheng
Author: Gayle Gardner
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
Author: Luisa de la Hija
Author: Pat Neely
Cauliflower and cabbage meet up in this soufflelike casserole that's both warm and comforting while feeling light and virtuous.
Author: Trine Hahnemann
Author: Ruth Cousineau
This might look like a relative of coffee cake but don't be fooled. The layer of streusel in this marbled loaf cake gets a complex punch of flavor from...
Author: Tara O'Brady
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won...
Author: Diane Morgan
Slather on sandwiches, and serve alongside ham or sausages.
Author: Melissa Hamilton
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning...