Author: Diana Kuan
Author: Kimberly Schlapman
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
Author: Tom Gilliland
This is an incredibly dark, very moist cake - a serious chocolate lovers' cake. It is so chocolatey that I like it with a fluffy white icing like the Italian...
Author: Shirley O. Corriher
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...
Author: Shelley Wiseman
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
This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.
Author: Allison Arevalo
Author: Steven Raichlen
Author: Bon Appétit Test Kitchen
An easy Asparagus Risotto recipe
Maple syrup brings sweetness and warm color to the pork. Wild rice pilaf, brussels sprouts and a Gewürztraminer would be nice accompaniments.
Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.
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
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
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
Author: Bon Appétit Test Kitchen
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
Author: Cal Peternell, Chez Panisse Restaurant and Café
It's all about the layers and ruffles in this dramatic seasonal pie.
Author: Anna Stockwell
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: Lori De Mori
"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: Jennifer Maeng
Author: Roberto Santibañez
Author: Gina Marie Miraglia Eriquez
Author: Tom Perini
Author: Alison Roman
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
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...
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
Author: Abby Dodge
Author: Tony Kerum
Author: Irma S. Rombauer
An easy Pasta with Spicy Sun-Dried-Tomato Cream Sauce recipe
Author: Hollander Finegold
A quick and easy creamed onions recipe. Creamed onions are so delicious that you'll want to eat them year-round.
Author: Sara Foster
An easy Curried Rice recipe
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...
An easy three-Cheese Lasagna with Italian Sausage.
Author: Amy Bond
Author: Ann Gillespie
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a...