Author: Leslie Revsin
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
A flourless, gluten-free, and grain-free chocolate cake reminiscent of chocolate-dipped macaroons with almonds, coconut, and ganache topping.
Author: Claire Saffitz
Author: Lora Zarubin
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
Author: Stephan Pyles
Author: Gayle Pirie
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...
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
Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.
Author: Patricia Wells
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
Author: Rick Rodgers
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
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
An easy Multi-Grain Bread recipe
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
Author: Dorie Greenspan