Author: Matt Lewis
This well-seasoned butter will douse each ear of corn with flavor as it melts.
Author: Chris Morocco
This classic refreshing salad pairs perfectly with grilled lamb .
Author: Bon Appétit Test Kitchen
Author: Toni Oltranti
Author: Denis Blais
Author: Gina Marie Miraglia Eriquez
Grilled Tuna Salade Niçoise
Author: Susan Spungen
Classic French Omelette
When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an...
Author: Rick Rodgers
This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.
Author: Kevin West
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...
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...
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily...
Author: Gil Marks
This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.
Author: Allison Arevalo
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
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...
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
Author: Tom Gilliland
Author: Lara Ferroni
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Fredéric Morin
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
"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,...
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: Jennifer Maeng
These salmon patties have no filler. Serve them over a salad, or put them in a bun for an alternative to beef or turkey burgers.
Author: Caroline Randall Williams
Author: Tony Kerum
It's all about the layers and ruffles in this dramatic seasonal pie.
Author: Anna Stockwell
Author: Abby Dodge
Author: Sara Foster
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