When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won over, and so is everyone who has tasted it. This is...
Author: Diane Morgan
Make this cabbage-wrapped bacon and cheesy mashed potato pie, share a toast to St. Patrick's Day with your friends, and watch all of your late winter blues disappear.
Author: Anna Stockwell
Author: Alexis Touchet
Author: Andrea Albin
A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.
Author: Cheryl Slocum
Author: Bon Appétit Test Kitchen
Author: Lidia Bastianich
Author: Andrew Weil, M.D.
Author: Diane Rossen Worthington
A mix of wild mushrooms lends an earthy touch to this creamy classic, but it's the spice-spiked fried onions that will likely garner all the "wows."
Author: Mindy Fox
Author: Alexis Touchet
Author: Ruth Cousineau
We doubt you'll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee.
Author: Gina Marie Miraglia Eriquez
Author: Jeanne Thiel Kelley
You can make and chill these mashed potatoes up to two days before the big night.
Author: Chris Morocco
Author: Rick Rodgers
A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich sauce.
Author: Molly Baz
Author: Maggie Ruggiero
Here's a sophisticated riff on classic pecan pie for chocolate lovers. This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused hazelnut filling, as well as a delectable...
Author: Rhoda Boone
Author: Fred Thompson
Author: Melissa Roberts
The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.
Author: Nick Malgieri
Parmesan and thyme make this Baby savory, which makes it perfect to eat alongside eggs. But the real beauty of this recipe is that the batter can be made up to two days in advance-and kept in the fridge...
Author: Anna Stockwell
Author: Lisa Zwirn
Author: Dede Wilson
Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).
Author: Andy Baraghani
Epi associate editor Emily Johnson liked her family cookie recipe, but thought it could be even better. So she started making it with butter instead of margarine, increased the salt, and used chopped chocolate...
Author: Emily Johnson
Author: Alison Roman
Mix the batter with a fork until it just barely comes together. A lumpy batter now means a light and tender waffle later.
Author: Deb Perelman
This chilled rice pudding pie is adapted from the popular dessert at MeMe's Diner in Brooklyn, NY. A sesame-stick-crumb crust is covered in a thick layer of coconut milk caramel. It provides a sweet-and-salty,...
Author: Bill Clark
This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.
Author: Joe Sevier
Author: Fred Thompson
Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from orzo and mozzarella, and ready in under an hour.
Author: Sarah Jampel
Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.
Author: Anna Stockwell
Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave it out at room temperature until doubled in size-three...
Author: Sarah Jampel
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.
Author: Rick Martinez
Author: Abigail Johnson Dodge
This flexible cake recipe is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week.
Author: Sarah Jampel
Author: Dede Wilson
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and...
Author: Rhoda Boone
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
Author: Melissa Hamilton
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
Author: Tom Fitzmorris
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green...
Author: Tasha de Serio
Author: Cindy Mushet
Author: Gina Marie Miraglia Eriquez
Sour cream isn't just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.
Author: Molly Baz