Author: J. M. Hirsch
Author: Molly Stevens
A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time...
Author: Bruce Aidells
Author: Jennifer Iserloh
I do love a good Bundt cake-they're just so elegant and beautiful! This easy melt and mix recipe is flavored with chai tea leaves and pumpkin pie spice.
Author: Donna Hay
Author: Bill Telepan
Author: Joan Nathan
Author: Sarah Tenaglia
Author: Victoria Granof
Author: Yotam Ottolenghi
A simple five-ingredient dessert recipe with puff pastry, pears, and maple syrup. Perfect for fall and winter entertaining.
Author: Rhoda Boone
Author: Ellie Krieger
Author: Sheila Lukins
The combination of condensed milk and lime gives this dessert a bit of tropical flair.
Author: Ian Knauer
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
Author: Claire Saffitz
We've got the secret to cooking a burger that's crispy on the outside, yet juicy on the inside: Freeze the patties for 15 minutes before cooking, then use two large griddle spatulas to smash them flat...
Author: Rhoda Boone
Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa...
Author: Leticia Moreinos Schwartz
An easy White Bean Chicken Chili recipe
It's hard not to love this classic Italian pasta-it's just the right mix of spicy and sweet.
Author: Maialino
Chopping up the cauliflower helps it blends right into the dish, making it much harder for kids to fish out.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: "homemade" pizza night.
Author: Chris Morocco
Author: Julia Turshen
Author: Dorie Greenspan
This recipe is exceptionally weeknight-friendly-it goes from start to finish in less than an hour-and fully adaptable depending on the tastes of your family.
Author: Carla Lalli Music
Author: Gaston Acurio
Author: Vefa Alexiadou
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the...
Author: Gianni Scappin
Author: Gina Marie Miraglia Eriquez
Spanish smoked paprika lends a warm smoky flavor to this super simple, rich, creamy pasta.
Author: Anna Stockwell
Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable...
Author: Carla Lalli Music