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 Meringue. This cake has a tendency to really...
Author: Shirley O. Corriher
These fried and sauced chicken breast strips have all the spicy flavor of Buffalo wings-without the hassle of bones. Serve them with a tangy blue cheese dip and celery sticks and you'll never choose bone-in...
Author: Rhoda Boone
This tart-but-sweet butter brings an extra hue of cerulean to dusty-blue cornmeal pancakes, but it also happens to be our favorite butter for muffins or scones.
Author: Jesse Tyler Ferguson
Sweet honey butter, seasoned with a kiss of flaky sea salt, is the ultimate topping for these light-as-air biscuits.
Author: Blue Smoke
Author: Kemp Minifie
This version of our delicious vanilla-buttermilk cake is doubled up to make a pretty layer cake perfect for birthdays or any festive occasion.
Author: Katherine Sacks
Keep the fat rendered from good bacon in a crock in your fridge. It'll make this the tastiest cornbread you've ever had.
Author: Carla Hall
Author: Rebecca Rather
Unlike most cinnamon buns, these are not made with a yeasted bread base. It's a quick and easy cinnamon bun recipe that you absolutely must try.
Author: Rosie Reynolds
A true Southerner wouldn't dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don't judge.
Author: Bon Appétit Test Kitchen
Like the best possible Morning Glory muffins, but with grated butternut squash instead of carrot.
Author: Anna Stockwell
No cocoa means this red velvet cake is a vibrant magenta. To finish: a classic cream cheese frosting and a scattering of chopped pecans.
Author: Dora Charles
Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken.
Author: Alison Attenborough
I love the floral notes that fresh masa adds to these rich corn pancakes. You can also make them with masa harina for breakfast or brunch.
Author: Alan Delgado
Author: Melissa Roberts
Creole cream cheese is Louisiana's answer to ricotta or burrata cheese. Traditionally, it's eaten with cream, sugar, and fruit spooned over the top or used as a substitute for yogurt.
Author: Kelly Fields
Baking a wedding cake is not as crazy-or difficult-as it sounds! This stunning and delicious cake is designed to be as streamlined as possible. The moist buttermilk cake requires no trimming, the cream...
Author: Katherine Sacks
Classic carrot-coconut cake is a Southern tradition. Ours has a healthy dose of ginger and cinnamon for a nice spice and cream cheese frosting sprinkled with pretty coconut flakes for a beautiful finishing...
Author: Katherine Sacks
Author: Yotam Ottolenghi
Author: Melissa Roberts
This summer-season chicken salad is a dance between sweet, creamy, and acidic flavors and tender, crunchy, and juicy ingredients. Make it in early summer when apricots are peaking and choose a fairly nonassertive...
Author: Anna Stockwell
This tender buttermilk cake with rich orange cream-cheese frosting is sure to become your go-to for any festive occasion. The recipe can easily be adjusted to suit any party need: Make this single layer...
Author: Katherine Sacks
Author: Paul Grimes
This version of our delicious vanilla-buttermilk cake is simply topped with a swoosh of orange cream-cheese frosting and raspberries. It's so easy to serve right out of the pan, which makes it perfect...
Author: Katherine Sacks
Author: Michael Ruhlman
The richness of this buttermilk batter, with its slight whisper of chocolate, is perfectly offset by a smooth cream cheese streaked through with violet swirl of blackberry compote.
Author: Jocelyn Delk Adams
Author: Damon Lee Fowler
Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake together.
Author: Raquel Pelzel
Author: Kristin Donnelly
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Author: Alison Roman
Author: John Currence
Author: Sara Dickerman
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the...
Author: Dianne Rossmando
Author: Edna Lewis
Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling. Try not to skip this step: It ensures that this...
Author: Anna Stockwell
Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.
Author: Molly Baz
Author: April Bloomfield
These zesty chicken fingers get their flavor from a tangy buttermilk marinade and a breading spiked with smoked paprika. Be sure to plan ahead-these chicken pieces taste best when marinated for 24 hours...
Author: Daniel Humm
Author: Catherine McCord
We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. If you want to use store-bought giardiniera, skip the first step.
Author: Chris Morocco
Everything about this tender muffin maximizes the flavor of tart apples and nutty pecans.
Author: Ochre Bakery, Detroit, MI
Author: Ian Knauer
When executive editor John Willoughby caught sight of these freshly fried corn dogs, he exclaimed, "Just like the Iowa State Fair!" When he bit into one, he acknowledged that it was even better. Grilling...
Author: Andrea Albin
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