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: Lillian Chou
Author: Marian Burros
Author: Sara Forte
Author: Diane Rossen Worthington
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes...
Author: David Lebovitz
Author: Katie Lee Joel
Author: Bon Appétit Test Kitchen
Author: Edna Lewis
Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup thats wonderful ladled over basmati rice. A...
Author: Ruth Cousineau
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Author: Nils Bernstein
Author: Fred Thompson
Author: Susan Friedland
Author: Jamie Shannon
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
This easy Meringues recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Author: Colin Cowie
Lentils, rice, olive oil, and onions-this Middle Eastern standard is the ultimate pantry recipe. It's also the classic example of a dish that's greater...
Author: Debbie Koenig
Author: Ruth Jacobson
Author: Rochelle Palermo
Author: Nancie McDermott
Author: Lynne Rossetto Kasper
This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which...
Author: Joan Nathan
Author: Adam Perry Lang
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Author: Alison Roman
This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic. This recipe is an accompaniment...
Author: Stephen Gontram
Easy Banana-Chocolate Chip Muffins
Author: Maggie Ruggiero
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Author: Susan Feniger