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
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
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
Maple syrup brings sweetness and warm color to the pork. Wild rice pilaf, brussels sprouts and a Gewürztraminer would be nice accompaniments.
Author: Shelley Wiseman
Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.
Author: Bon Appétit Test Kitchen
An easy Asparagus Risotto recipe
Author: Diana Kuan
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Bon Appétit Test Kitchen
Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.
Author: Gina Marie Miraglia Eriquez
Author: Fredéric Morin
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
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: Steven Raichlen
"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,...
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: Gina Marie Miraglia Eriquez
Author: Lori De Mori
Author: Jennifer Maeng
Author: Tom Perini
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: Roberto Santibañez
Author: Tony Kerum
A long-time favorite of Epicurious reviewers, this impressive roast is perfect for the holidays and so easy to make.
Author: Scott Peacock
It's all about the layers and ruffles in this dramatic seasonal pie.
Author: Anna Stockwell
Author: Abby Dodge
Author: Alison Roman
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...
Author: Sara Foster
This farmhouse-style recipe relies on store-bought stuffing cubes enhanced with a flurry of dried and fresh herbs. Bake it in a casserole dish, or stuff...
Author: Rick Rodgers
An easy three-Cheese Lasagna with Italian Sausage.
Author: Amy Bond
Bread Pudding with Spiced Rum Sauce "During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann...
An easy Curried Rice recipe
Author: Irma S. Rombauer
Classic lemon bars with a touch of coconut.
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