Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Author: Amy Finley
This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.
Author: Catherine Hilburn
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Author: Donna Klein
Author: Ellie Krieger
A simple and nutty fall dessert.
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses...
Author: David Lebovitz
Author: Marsha Klein
Author: Jasper White
Author: Chris Schlesinger
Author: Sarah Patterson Scott
Author: Gina Marie Miraglia Eriquez
Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue. Whip the eggs until just medium firm so they...
Author: Katherine Sacks
Author: Katy Sparks
Author: Matt Lewis
Author: Ian Knauer
Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.
Author: Bon Appétit Test Kitchen
Author: Sara Dickerman
This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .
This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic. This recipe is an accompaniment for Chicken and Mashed Potatoes with Herb-roasted...
Author: Stephen Gontram
Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.
Author: Maggie Ruggiero
Author: Lisa Ferro
This Eggplant Dip (Baba Ghanoush) recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Author: David Kamen
This recipe originally accompanied Red Velvet Cake with Creamy Vanilla Frosting .
Author: Allysa Torey
Author: Ruth Joseph
Author: Mona Talbott
Author: Joyce Goldstein
Author: Reyna Simnegar
Author: Ruth Jacobson