Author: Kay Chun
This is it-the star of the show, the main event, the most important part of our cupcakes-buttercream! As this is French buttercream, this is tres, tres...
Author: Allison Robicelli
This thick, savory sauce is inspired by Papa John's breadstick-dipping sauce. But this one is made with real butter, so it tastes even more delicious.
Author: The Epicurious Test Kitchen
Use a hot sauce that isn't just heat and vinegar but has a personality of its own. We like Frank's.
Author: Claire Saffitz
Author: Lidia Bastianich
The rich and zesty pan sauce is what makes this simple, seasonal supper something you'll want to eat again and again.
Author: Anna Stockwell
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
Author: Kemp Minifie
All the best components of a classic summer clambake-potatoes, shrimp, corn on the cob-get an extra layer of flavor when grilled and brushed with gingery...
Author: Molly Baz
By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator...
Author: Donna Hay
For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.
Author: Molly Stevens
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier
Gem Cakes are mini sour cream cakes dressed up in colorful glaze. Thanks to the addition of sweet rice flour and sour cream, they have a uniquely plush...
Author: Joy Cho
This recipe has one of the most un-pie pie fillings you'll ever come across. There's nothing moist or juicy about it, and the name itself could very well...
Author: Ken Haedrich
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and...
Author: Anna Stockwell
Author: Irma S. Rombauer
Author: Cindy Mushet
Author: Rochelle Palermo
I use lard for my crusts because I love the rich flavor and short texture, but an all-butter dough results in an even flakier crust, should you choose...
Author: Toni Tipton-Martin
Author: Alexis Touchet
Author: Deborah Madison
Author: Cindy Mushet
Author: Ruth Cousineau
Author: Maggie Ruggiero
This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.
Author: Kendra Vaculin
This is not your grandma's beef stroganoff. We took our favorite parts of the classic-the creamy mushroom sauce and the buttered egg noodles-and added...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
While brandy is the traditional partner for fruit cake, you could also try using a dessert sherry such as Pedro Ximénez. It's an intensely sweet, dark...
Author: Donna Hay
Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling....
Author: Anna Stockwell
Choose cherries or apricots or a mix of both for this classic French baked custard. And no special equipment needed means this is the best summer vacation...
Author: Anna Stockwell
Author: Abigail Johnson Dodge
Author: Jennifer Iserloh
Although trends come and go, chocolate mousse never fails to impress. Not only does it manage to convey both indulgence and comfort, it couldn't be simpler...
This simple basil butter offers a subtly peppery, aromatic flavor to one of our favorite grilled sides.
Author: Maggie Ruggiero
These cake-like cookies are perfect with a cup of tea. Madeleine pans are available at cookware stores.
This pear tart is decked out in full holiday style, thanks to the signature red hue of Starkrimson pears and the partial wreath of pastry leaf cutouts...
Author: Judy Kim
Author: Gina Marie Miraglia Eriquez
Author: Dede Wilson
Basting a head of cauliflower in a spicy butter sauce as it grills infuses it with flavor and turns it a nice orange color. Served over a lemony miso mayo...
Author: Anna Stockwell
Brandy, cinnamon, and lemon zest combine to give this plum tart unbelievable aroma and wonderful flavor.
Author: Joan Nathan
Crumb crusts are even easier than press-in cookie crusts. You don't even have to bake them-see the variation at right. The crumbs can be made out of cookies,...
Author: Erin Jeanne McDowell
These pillowy biscuits are stuffed with spinach and cheese. They're perfect for Christmas morning, or any other brunch.
Author: Tara O'Brady
Traditional shortbread gets an added depth of flavor with the use of brown butter. This recipe results in a rectangular-shaped cookie, but feel free to...
Author: Molly Baz
This low-fuss, spreadable salt-and-pepper butter makes seasoning your grilled corn a one-step affair at the dinner table.
Author: Anna Stockwell
Author: Julie Richardson
This recipe for classic chocolate chip cookies makes 12 cookies. Perfect for small households or when you don't need 5 dozen cookies laying around!
Author: Land O'Lakes