Author: Andrew Knowlton
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn...
Author: Dianne Rossmando
Author: Mabbettsville Market
Author: Cindy Vogels
Author: Lillian Chou
Author: Kemp Minifie
Author: Adam Randall
Author: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black...
Author: Karen Adler
Author: David Lebovitz
Author: Ruth Cousineau
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party...
Author: Melissa Roberts
Author: Terry Gibralter
Author: Sara Dickerman
Author: Shelley Wiseman
Author: Jean Georges Vongerichten
Author: Sue Knechtel
Author: Irma S. Rombauer
Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum,...
Author: Eben Freeman
Author: Ryan Magarian
Author: Bon Appétit Test Kitchen
If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for...
Author: Oliver Strand
These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate...
Author: David Lebovitz
Author: Jill Silverman Hough
Author: Jennifer Flanagan
Author: Melissa Roberts
If you have trouble finding Marcona almonds, you can substitute regular blanched almonds. Active time: 10 min Start to finish: 1 hr (includes cooling)
If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range...
Author: Rose Levy Beranbaum
Author: Jessica B. Harris
Author: Sisi Carroll