An easy Crème Anglaise recipe.
Author: Marcy Masumoto
An easy Baked Salmon with Mustard-Dill Sauce recipe
Author: Deb Sokol
This maple-sweetened mashed sweet potato casserole has a brown sugar and pecan topping that bakes into a crunchy candylike crust.
What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not...
Author: Marion Cunningham
An easy Cranberry Jam recipe
Butter Pie Crust
Steamed Broccoli with Olive Oil, Garlic, and Lemon
An easy recipe for Honey-Glazed Roasted Carrots and Parsnips
Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.
Author: Rhoda Boone
By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing...
Author: Melissa Roberts
We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
Author: Melissa Roberts
Author: John Besh
Author: Susie Fishbein
Author: Charles Phan
Author: Ruth Cousineau
It's all about the layers and ruffles in this dramatic seasonal pie.
Author: Anna Stockwell
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Author: Andrew Friedman
This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.
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
There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.
Author: Alan Rosen
The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
Author: Eleanor Topp
The Epicurious test kitchen baked up the most popular versions of banana bread on our site to discover what we like (or didn't like) about each one. Then we made our ultimate version: a sweet, nutty, and...
Author: Rhoda Boone
Author: Fredéric Morin
Author: Bon Appétit Test Kitchen
Author: Toni Oltranti
This signature dessert from New Orleans is a classic Creole dish.
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
Author: Molly Wizenberg
It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels
Author: Damon Lee Fowler
Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention and stirring. The other uses sweetened condensed...
For Mussels, Garlic butter is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.
Bread Pudding with Spiced Rum Sauce "During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann Arbor, Michigan. "The bread pudding was served with...
You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream bars for dessert.
Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer a small noodle such as shells or bowties. Despite...
Author: Mitchell Davis
Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.
Sticky Rice with Mango
An easy Pasta with Spicy Sun-Dried-Tomato Cream Sauce recipe
Author: Hollander Finegold
Author: Gloria Kaufer Greene
Author: Kevin West
Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.
Author: Sue Li
This well-seasoned butter will douse each ear of corn with flavor as it melts.
Author: Chris Morocco