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
This veggie-packed fried rice calls for freshly-cooked broccolini, snow peas, edamame, and chicken, but feel free to substitute any quick-cooking or leftover...
Author: Rhoda Boone
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked...
Author: Alice Medrich
Author: Jennifer Jones
This rich chocolate desserts are drizzled with a decadent Indian-spiced vanilla and cardamom cream sauce.
Author: Karen DeMasco
Epi associate editor Emily Johnson liked her family cookie recipe, but thought it could be even better. So she started making it with butter instead of...
Author: Emily Johnson
A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without...
Author: Matt Lewis
Author: Damon Lee Fowler
Author: Dede Wilson
Author: Paul Grimes
Some like their scrambled eggs moist and some like them rather dry. The longer they cook, the drier they become. Either way, use low heat so the texture...
Author: Marion Cunningham
There's no better way to use up everything in your fridge than a frittata. I love this version because it celebrates two of my favorite summertime treats:...
Author: Andrea Bemis
Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with...
Author: Christian Reynoso
These pastries combine the attributes of a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the...
Author: Bill Clark
Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never...
Author: Joan Nathan
Dinner salad shouldn't feel ascetic. That's why we called up bacon, cheese, and crispy mushrooms
Author: Molly Baz
Phyllis Roberts of Monsey, New York, writes: "I serve this noodle kugel as part of the meal that marks the conclusion of Yom Kippur. It is traditional...
Author: David Guas
Author: Joan Nathan
Author: Elizabeth Falkner
Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you...
Author: Paul Grimes
You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting...
Author: Tara O'Brady
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come...
Author: Tara O'Brady
Author: Kent Rathbun
This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.
Author: Molly Baz