While tamales are one of Mexico's most famous street foods, they are also one of its most popular party foods, which is fitting since a tamal is packaged...
Author: Lourdes Castro
Make this patriotic dessert for the 4th of July, Memorial day, or anytime you want to show your national pride.
Author: Rhoda Boone
Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie. Softly whipped vanilla cream,...
Author: Katherine Sacks
Author: Anita Hacker
Author: Lou Jones
Because pork is rather rich, I like to add a touch of hoisin sauce-the pork can stand up to it. The malt vinegar balances out the flavors, cutting through...
Author: Kylie Kwong
Author: Ursula Ferrigno
Author: Maggie Ruggiero
Author: Lidia Bastianich
Author: Giada De Laurentiis
Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works...
Author: Richard A. Jones
Author: Greg Atkinson
Author: Sergio Remolina
Author: Wendy Popp
Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores. They're...
Author: Maggie Ruggiero
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: Jessica B. Harris
Author: Joan Nathan
Author: Ellie Krieger
Cakes like this carrot cake or banana bread are different than most cakes in that they call for oil, rather than butter.
Author: James Peterson
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
Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.
Author: Mabbettsville Market
Author: Tom Douglas
The dumplings can be assembled and chilled up to eight hours before steaming.
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy...
Author: Ruth Cousineau
Author: Daniel Patterson
In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You'll get tall, flaky, buttery scones that are excellent...
Author: Sarabeth Levine
Author: Jesus Gonzalez
This needs to set up overnight, so start one day ahead.
Author: Kristine Kidd
Author: Claire Saffitz