Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
Author: Bon Appétit Test Kitchen
Author: Lidia Bastianich
Author: Einat Admony
Recipe for zucchini frittata Italian omelet with squash blossoms.
Author: Lou Lambert
Author: Dodie Thompson
Author: Anne Willan
Author: Judith Fertig
When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and...
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
Author: Lou Jones
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the...
Author: James Beard
Hash browns serve as the bottom crust in this multi-layered marvel.
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
Feed a crowd with a baked casserole version of the classic French Croque Madame sandwich with smoky ham, melty cheese, creamy sauce, and gently cooked...
Author: Rhoda Boone
Author: Nick Malgieri
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
Author: Marge Perry
Warm and light, fresh out of the oven with butter and salt sprinkled on top, it is a delicious gift or dessert for any occasion. Best with whole wheat,...
Author: HopelessFanatic
Green goddess dressing perks up the grains in this grain bowl, filled to the brim with all the green veggies. Tarragon gives it its herbaceous kick.
Author: Katherine Sacks
Author: Phyllis A. Jones-Rubenstein
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
Author: Kristine Kidd
Author: J. Patrick Truhn
Author: Elisa Mazzaferro-Rosenberg
Begin preparing the cheesecake one day before you plan to serve it.
Author: Carmen Scott
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Author: Matt Lewis