Meet your new favorite pasta dish. It's spaghetti, in the shape of a pie, with crispy edges and a chewy interior. This dish is as fun as it is tasty-your friends could eat it with their hands if they wanted...
Author: Alexandra Shytsman
Author: Kate Ewald
This salad is a wonderful mix of flavors and textures. Serve it with warm flatbread, such as naan. Make a simply beautiful dessert by tossing together chopped honeydew, cantaloupe, and watermelon.
Author: Jill Dupleix
Author: Janet McCracken
Mint, cilantro, and garam masala give this creamy, roasted eggplant dip an Indian edge.
Author: Bon Appétit Test Kitchen
Author: Kerri Conan
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Author: Bon Appétit Test Kitchen
Author: Jeanne Kelley
Author: Bon Appétit Test Kitchen
Author: Sharon Lebewohl
Author: Zoe Singer
You'll be surprised by just how easy it is to pull off this super-impressive flavor-packed holiday roast.
Author: Anna Stockwell
Author: David Kern Stallworth
Author: Jennifer Iserloh
Author: Andrew Schloss
Author: Sandy Pollock
Author: Karen DeMasco
Author: Shelley Wiseman
Author: Adam Perry Lang
Author: Angel Adoree
Author: Teri Lyn Fisher
Author: Sarah Magid
Author: Beth Hensperger
Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively for Epicurious. Aarons insists this dish...
Author: Todd Aarons
Editor's note: To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A. Peppery and piquant, this vinegar sauce is the preferred condiment of eastern North Carolina....
Author: Steven Raichlen
Author: Selma Brown Morrow
Author: Allison Kave
Beating the butter and sugar until light and fluffy is essential to this cake's moist, tender crumb.
Author: Melissa Hamilton
Author: Cynthia Nims
Author: Mary Cech
Author: Deborah Madison
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires...
Author: Hubert Keller
Author: Warren Brown
Author: Carrie Beilke
Author: Diane Rossen Worthington
Author: Gina Marie Miraglia Eriquez
Author: Cindy Mushet