This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.
For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.
Author: Aglaia Kremezi
The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. Get the recipe.
Author: Anne Applebaum
Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish. Get the recipe.
Author: Shelley Wiseman
This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately).
Author: Claudia Roden
Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer...
Author: Bon Appétit Test Kitchen
Author: Claudia Roden
This old Gourmet recipe has reviews from 126 users, almost all of whom love it. So take it from them: even if it's your "first time cooking lamb," you'll be "hooked."
Author: Sisi Carroll
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. In lieu of a supersweet cream cheese frosting,...
Author: Nick Malgieri
This recipe is an accompaniment for Farfalle with Diced Tomatoes and Feta Cheese.
Author: Colin Cowie
Author: Melissa Hamilton
Author: Shelley Wiseman
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Michael Symon
When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an everyday way to serve potatoes, but scalloped potatoes...
Author: Rick Rodgers
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the best of both textures. This duck is delicious with...
Author: Lillian Chou
Author: Giada De Laurentiis
If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for only a few ingredients and doesn't even include garlic....
Author: Oliver Strand
Try this fresh alternative to holiday ham for your next festive gathering or Sunday supper. With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham wrapped...
Author: Rhoda Boone
Author: Melissa Hamilton
A long-time favorite of Epicurious reviewers, this impressive roast is perfect for the holidays and so easy to make.
Author: Scott Peacock
Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.
Author: Chantal
Author: Adam Randall
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 a bit of lift. Milk-based starter (yeah, that's...
Author: Joe Sevier
Author: Bon Appétit Test Kitchen
This unbaked cheese Paska was one of my mother Sofia's traditional Ukrainian Easter recipes. She passed away in 1995 so I have been making it ever since. It is easy to make, very rich, and a hit every...
Author: Tania Mychajlyshyn- D'Avignon
When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for brunch.
Author: Tara O'Brady
Roasting asparagus brings out the vegetable's inherent sweetness.
Author: Melissa Hamilton
There's no need to buy special kits for dyeing Easter eggs-all the ingredients you need are probably already in your cupboards.
Author: Lidia Bastianich
Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.
Author: Betty Rosbottom
This easy Meringues recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Author: Colin Cowie
Bittersweet chocolate adds depth to this classic, light-as-air, make-ahead dessert that never disappoints. Get the recipe.
Author: Gina Marie Miraglia Eriquez
Author: Shelley Wiseman
Author: Karen DeMasco
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.
Author: Bon Appétit Test Kitchen
On the buffet table, put the ham and mustard sauce next to the Caraway-Dill Biscuits so that your guests can make their own little sandwiches. Prepare the sauce one day ahead.