Those abstaining from the cocktails will appreciate this equally refreshing use of basil and lemon, two flavors that pair beautifully.
Author: F. W. Pearce
Author: María Del Mar Sacasa
Author: Carla Rollins
Your favorite creamy dip-but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.
Author: Deb Perelman
Author: J. M. Hirsch
Author: Amy Auburn
A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close...
Author: Ian Knauer
Author: The Epicurious Test Kitchen
Author: Victoria Granof
Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry...
Author: Shelley Wiseman
Ramps, with their wild, garlicky flavor, have become the seasonal poster child of spring, and for good reason. Here, they join tart lemon and briny green...
Author: Leah Koenig
Author: Laura O'Neill
Author: Ellen Lebow
Author: Cindy Mushet
Author: Melissa Hamilton
Author: Tony Nogales
When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce-or...
Author: Alan Michael Parker
Author: Rosie Bialowas
This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.
Author: James Freeman
Author: Rhoda Boone
Author: M. J. Adams
How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.
Author: Katherine Sacks
Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.
Author: Susan Spungen
Author: Nigella Lawson
Saying these are better than our nonna's would be a bad idea, but she'll never know if we just think it.
Author: Chris Morocco
Cumin-rubbed chicken juices season sweet roasted grapes, fennel, and squash in this simple yet flavorful one-pan dinner.
Author: Anna Stockwell
To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.
Author: Janie Hoffman
Author: Jill Silverman Hough
Author: Catherine McCord
Author: Sue Li
Author: Stephan Pyles
Author: Rocco Lugrine
Author: Antoinette Muto
Author: Francis Mallmann
Author: Alison Roman
The perfect quick-fix dinner for chillier nights when you want something warming but don't have much time to cook-the combination of feel-good greens and...
Author: Donna Hay