If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
Author: Gayle Gardner
This very stable meringue is incredibly versatile - it makes magnificent billowy white peaks to brown as you wish. It is a large recipe - 6 egg whites...
Author: Shirley O. Corriher
The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks...
Author: Ian Knauer
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
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
Author: Pat Neely
Author: Elinor Klivans
Author: Helene Cypress
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or...
Author: Rick Martinez
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus:...
Author: Anna Stockwell
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
Author: Ruth Cousineau
Author: Andrea Albin
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
Parmesan and thyme make this Baby savory, which makes it perfect to eat alongside eggs. But the real beauty of this recipe is that the batter can be made...
Author: Anna Stockwell
Author: Dorie Greenspan
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
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 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
This is a sweet bread that is really easy to make. It is so good that a 30-year-old man who was a guest at my Shabbat Table actually giggled when he ate...
Author: SuperRebbetzin
Author: Engin Akin
More than 30 years ago, Michael McCarty opened Michaels, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one...
Author: Melissa Roberts
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
Author: Karen Stocker
A delightfully mustardy version of the battered and fried turkey, ham, and cheese sandwiches.
Inspired by the flavors of potato-leek soup, this kugel is creamy on the inside, crackly on the outside, and completely irresistible.
Author: Leah Koenig
Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you...
Author: Joan Nathan
Slather on sandwiches, and serve alongside ham or sausages.
Author: Melissa Hamilton
Pureed fresh mango gives this cheesecake a light and soft texture and subtle tropical fruit flavor.
Author: Joe Gannon
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils...
Author: Dorie Greenspan