Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious....
Author: Kris Wessel
These delicious breakfast treats from Circa 1886 are best served slightly warm.
Author: Melissa Roberts
Author: Ming Tsai
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are...
Author: Elinor Klivans
Author: Alexandra Leaf
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
How to make a quick and easy summer dessert.
Author: Nancie McDermott
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Author: Gina Marie Miraglia Eriquez
Author: Andrea Albin
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
Author: Dorie Greenspan
(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the...
Author: Cecilia Hae-Jin Lee
This chocolate chip cookie recipe is oozing with melted chocolate chips.
Author: Carla Rollins
Author: Engin Akin
Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans-at every altitude, this is an unbeatable combination.
Author: Susan G. Purdy
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking,...
Author: Marion Cunningham
Author: Maggie Ruggiero
Author: Ellen Brown
Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
Author: Chris Morocco
Author: Tracey Seaman
Author: Lisa Ferro
Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory-a cheese plate wrapped into one crunchy little morsel.
Author: Amanda Hesser