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...
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...
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,...
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...
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...
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...
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for...
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...
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...
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...
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...