What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly...
Author: Marion Cunningham
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Author: Andrew Friedman
An easy Baked Salmon with Mustard-Dill Sauce recipe
Author: Deb Sokol
Author: Marcy Masumoto
This maple-sweetened mashed sweet potato casserole has a brown sugar and pecan topping that bakes into a crunchy candylike crust.
Author: Charles Phan
This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish,...
Author: Claudia Roden
Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.
Author: Rhoda Boone
You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream...
An easy Crème Anglaise recipe.
Steamed Broccoli with Olive Oil, Garlic, and Lemon
Butter Pie Crust
The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
Author: Eleanor Topp
By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts...
Author: Melissa Roberts
An easy recipe for Honey-Glazed Roasted Carrots and Parsnips
Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic...
Author: Bon Appétit Test Kitchen
Author: Claudia Roden
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Author: Jamie Elizabeth Flick
Author: Susie Fishbein
We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
Author: Melissa Roberts
Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.
Author: Sue Li
Author: John Besh
This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked,...
There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.
Author: Alan Rosen
Author: Bon Appétit Test Kitchen
Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer...
Author: Mitchell Davis
The Epicurious test kitchen baked up the most popular versions of banana bread on our site to discover what we like (or didn't like) about each one. Then...
Author: Rhoda Boone
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Author: Bon Appétit Test Kitchen
Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon...
Author: Bill Jones
Author: Stanley Tucci
A dash of red pepper flakes adds nuance to this condiment of sweet red peppers cooked with vinegar, sugar, and pectin. Serve it on a cheese board or stir...
An easy Cranberry Jam recipe
Author: Gloria Kaufer Greene
There's just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate...
Author: Kelly Senyei
Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance...
An easy Crisp Fried Eggplant that can be prepared in 45 minutes or less.
Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient....
Author: Matt Lewis
Author: Ruth Cousineau
Author: Toni Oltranti
Author: Molly Wizenberg
Author: Kevin West
Author: Fredéric Morin
It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels
Author: Damon Lee Fowler
Author: Barbara Grunes
There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked...