Author: Carmen Scott
Author: Lillian Chou
Author: Michele Urvater
This simple noodle bowl comes together quickly, thanks to a delicious and easy make-ahead [peanut sauce](http://www.epicurious.com/recipes/food/views/kid-friendly-peanut-sauce). The combination of roast...
Author: Katherine Sacks
Author: Joel Fuhrman, M.D.
These Japanese-inspired meatballs can be baked, poached, or grilled.
Author: Rhoda Boone
Author: Soa Davies
When the raw slices are baked, they will shrink considerably, so use large beets.
Author: Todd Porter
Author: Melia Marden
Chewy, fudgy, addictive. These little chocolate fudge balls are as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally, brigadeiros are a simple mixture of condensed...
Author: Leticia Moreinos Schwartz
Author: Ellen Lebow
Author: Rose Levy Beranbaum
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the formula that gave the cake its name-1 cup of butter,...
Author: James Beard
Peanut butter, jelly, and buttery crackers, now updated in no-churn ice cream pie form. Any nut or seed butter (creamy or crunchy!), jam or jelly, or cracker combo will work-tahini with strawberry jam...
Author: Sohla El-Waylly
This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.
Author: Mary Frances Heck
Author: Bobby Flay
Author: Kendall Conrad
Active time: 45 min Start to finish: 45 min
Author: Damon Lee Fowler
Author: Tom Douglas
Buttering the bread before you waffle it ensures a crispy, golden brown exterior. Adding the maple butter right as the sandwich comes out of the waffle iron means the sweet, rich mixture soaks into the...
Author: Daniel Shumski
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This recipe makes a luscious, blue-purple sorbet that's perfect for...
Author: Gabrielle Carbone
Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.
Author: Lauren Chattman
This decadent, pecan-studded fudge is all about the flavor of pure maple syrup.
Author: Casey Elsass
Author: Jamie Geller
A classic Oatmeal Cookies recipe
Author: Catherine McCord
Author: Lillian Chou
This classic Chinese take-out dish gets an upgrade.
Author: Catherine McCord
Author: Lillian Chou
Why make a single bacon, lettuce, and tomato sandwich when you can bake a big dish for a crowd? A glaze of bacon fat across the top adds an extra salty-smoky punch, and a quick trip under the broiler makes...
Author: Joe Sevier
Fall harvest snack? Check. Homemade Halloween treat? Check. Movie-night munchie? Check. Deploy these nutty clusters for any and all occasions.
Author: Catherine McCord
Author: Celeste Kuch
Author: Melissa Hamilton
Author: Laura O'Neill
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