Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase...
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a...
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of...
Author: Edna Lewis
Author: Dave Kovner
The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored...
Author: Merritt Watts
Author: Nancy Oakes
This roasted potatoes recipe calls for just a handful of rosemary sprigs mingled with garlic to cast a spell over these potatoes, an ideal winter night...
Author: Lillian Chou
Author: Rick Rodgers
Author: Katie Lee Joel
Basic Crepes Recipe
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for...
Author: Nick Malgieri
Active time: 20 min Start to finish: 20 min
Author: Lara Ferroni
Author: Catherine McCord
Author: Gil Marks
Author: Ruth Cousineau
Author: Gina Marie Miraglia Eriquez
Author: Lori Longbotham
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
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength...
Author: Matt Lee
Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with...
Author: Emeril Lagasse
Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. The title here refers to the sweet cherries,...
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
Author: Leah Koenig
Author: Pat Neely
Author: Ruth Cousineau
Author: Lillian Chou
Author: Sara Foster
Author: Sara Perry
Author: Reyna Simnegar
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the...
This moist cake keeps beautifully for a day or two after you make it.