Author: Lara Ferroni
A flourless, gluten-free, and grain-free chocolate cake reminiscent of chocolate-dipped macaroons with almonds, coconut, and ganache topping.
Author: Claire Saffitz
Active time: 20 min Start to finish: 20 min
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Author: Rhoda Boone
Author: Ruth Cousineau
Author: Ruth Cousineau
Author: Matt Lee
Author: Lillian Chou
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: 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: Catherine McCord
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: Michael Lomonaco
Author: Gil Marks
Author: Dave Kovner
Author: Lori Longbotham
Author: Rick Rodgers
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward...
Author: Ian Knauer
Author: Katie Lee Joel
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
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
Author: Sara Perry
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
Author: Leah Koenig
Author: Sara Foster
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,...
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
This moist cake keeps beautifully for a day or two after you make it.
Author: Brandi Neuwirth
Author: Pat Neely
"My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot's Diner, a cozy place that serves wonderful breakfasts," writes Kimberly...
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...
Author: Reyna Simnegar
These delicious breakfast treats from Circa 1886 are best served slightly warm.