Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet...
Author: Siobhan Adcock
Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe...
This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream...
An easy Lemon Risotto recipe. Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course,...
Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention...
Author: Cal Peternell, Chez Panisse Restaurant and Café
This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.
Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" are great, an easily assembled gingery...
Author: Alexis Touchet
Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.
Sautéing is another fast way to make a meal, especially when the pan juices are turned into a sweet and savory sauce, as they are here. This comforting...
Author: Curtis Stone
Maple syrup brings sweetness and warm color to the pork. Wild rice pilaf, brussels sprouts and a Gewürztraminer would be nice accompaniments.
"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook,...
Sweet, sticky, charred, and crispy: Barbecued chicken is one of the surest signs of summer. Store-bought sauce has nothing on this easy homemade version,...
Author: Chris Morocco
Author: Shelley Wiseman
A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come...
Author: Paul Grimes
Author: Bon Appétit Test Kitchen
At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy...
Author: Tom Gilliland
Author: Steven Raichlen
Author: Lori De Mori
Author: Gina Marie Miraglia Eriquez
Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly...
Author: Kevin West
Author: Bon Appétit Test Kitchen
This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring...
Author: Rhoda Boone
An easy Asparagus Risotto recipe
Author: Lara Ferroni
Author: Jennifer Maeng
This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed...
Author: Anna Stockwell
The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted...
Author: Melissa Roberts
Author: Tom Perini
Author: Tony Kerum
For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish. As the whole thing bakes, the...
A long-time favorite of Epicurious reviewers, this impressive roast is perfect for the holidays and so easy to make.
Author: Scott Peacock
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Author: Julia Turshen