Cat head (or cathead) biscuits are a Southern staple whose name refers to their large size (about as big as a cat's head). The dough for this hand-rolled...
Author: Joe Sevier
The beauty of this bread is in its simplicity-mixing, kneading, even part of the rising are all done in a food processor. The end result is like a warm,...
Author: Jane Smiley
Hate pouring excess sourdough starter down the drain? Instead, use it in this biscuit recipe, where it takes the place of buttermilk, adding tang and just...
Author: Joe Sevier
Author: Lora Zarubin
A flourless, gluten-free, and grain-free chocolate cake reminiscent of chocolate-dipped macaroons with almonds, coconut, and ganache topping.
Author: Claire Saffitz
This might look like a relative of coffee cake but don't be fooled. The layer of streusel in this marbled loaf cake gets a complex punch of flavor from...
Author: Tara O'Brady
A quick and easy Cranberry-Orange Scones recipe
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the...
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of...
Author: Edna Lewis
Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious....
Author: Kris Wessel
Author: Gayle Pirie
Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served...
Author: Diane Morgan
An easy Multi-Grain Bread recipe
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
Author: Rick Rodgers
Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.
Author: Patricia Wells
Author: Dorie Greenspan
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring...
Author: Gina Marie Miraglia Eriquez
A marinade of Cajun seasoning, soy, and honey make these roasted shrimp extra flavorful.
Author: Kathi Dameron