Caramelized onions and a trio of spices turn an ordinary can of lentil soup into a stew-y, flavorful dinner.
Author: Kendra Vaculin
You can bake this cake as two layers, fill it with your favorite fruit preserves (try black cherry or raspberry), and frost it with the Mocha Buttercream...
Author: Susan G. Purdy
Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I...
Author: Joan Nathan
This quick recipe makes as good a smoky-spicy breakfast as it does dinner. The flavors combine two tapas favorites, patatas bravas and huevos rotos.
Author: Kendra Vaculin
The heat and richness of this voluptuous dish is complemented by a mildly tangy tomato sauce. Choose the straightest chiles-they are easier to peel and...
Author: Shelley Wiseman
When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center,...
Author: Julia Child
Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.
Author: Elizabeth Falkner
Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Author: Samantha Seneviratne
Tarte au Sirop d' Érable "My husband and I had an absolutely fantastic dessert at Restaurant Aux Anciens Canadiens while on vacation in Quebec, Canada,"...
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Author: Matt Lewis
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
The first time I had this pizza was the first time I let my dough sit overnight in the fridge. This is a cream-based pie, but tomato sauce works well here,...
Author: Joe Beddia