Author: Marcy Masumoto
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...
Author: Marion Cunningham
Author: John Besh
An easy Baked Salmon with Mustard-Dill Sauce recipe
Author: Deb Sokol
Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.
Author: Sheila Lukins
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
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style...
Author: Claire Saffitz
Author: Victoria Granof
For Chicken with a Corn Flake Crust, reduce the fat, remove the chicken skin before coating.
Author: Irma S. Rombauer
Author: Toni Oltranti
This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked,...
We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
Author: Melissa Roberts
This maple-sweetened mashed sweet potato casserole has a brown sugar and pecan topping that bakes into a crunchy candylike crust.
Author: Garrett McCord
Author: Gloria Kaufer Greene
Classic lemon bars with a touch of coconut.
Here's an easy but impressive dish from the Admiral's Inn in St. John's Antigua. When ordering the whole snapper from the fish market, have them clean...
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...
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase...
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Author: Bon Appétit Test Kitchen
Author: Warren Brown
A joint effort by Leigh McLean and Sweet Dreams Bakery in Memphis. An Old-Fashioned Chocolate Cake recipe
Author: Janet Mercuri
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...
Author: Joan Brett
This signature dessert from New Orleans is a classic Creole dish.
This cake, made with whipped cream instead of butter, is a deliciously plain, moist, coal-black chocolate loaf flavored with orange zest and steeped in...
Author: Maida Heatter
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for...
Author: Nick Malgieri
Baking these at 400°F results in brownies that are moist and fudgy on the inside with a delicate, thin crust on the outside.
Author: Melissa Weller
An easy Honey-Glazed Pecans recipe.
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...
Author: Rhoda Boone
Can be prepared in 45 minutes or less.
An easy Pork Chops with Mustard Sauce recipe
A quick and east recipe for Triple-Chocolate Cookies
Author: Tom Douglas
A Thanksgiving classic with a nineties twist. There are marshmallows and brown sugar to keep the youngsters happy, and "big kids" will like the addition...
Author: Claudia Roden
Author: Abigail Kirsch
This perennial favorite has just the right mix of hearty sausage, vibrant spinach, and a perfectly balanced three-cheese blend. With a quick-cooking sauce...
These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.
Author: Grace Gordon
The Cornish pasty, a meat-filled hand pie (rhymes with "nasty," not "hasty"), was brought to northern Michigan by English immigrants, who ate it for lunch...
Author: Sam Worley
A quick and easy creamed onions recipe. Creamed onions are so delicious that you'll want to eat them year-round.