facebook share image   twitter share image   pinterest share image   E-Mail share image

Basic Muffins

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

Challah I

Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah.

Author: Joan Callaway

Basic Clafoutis

Author: John Besh

Crème Anglaise

An easy Crème Anglaise recipe.

Brioche

A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or...

Author: MC

Lemon Coconut Bars

Classic lemon bars with a touch of coconut.

Nonna's Biscotti

Author: Toni Oltranti

Puffed Apple Pancake

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, if you like.

Classic Potato Pancakes

This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

Author: Andrew Friedman

Triple Chocolate Cookies

A quick and east recipe for Triple-Chocolate Cookies

Author: Tom Douglas

Bread Pudding with Warm Bourbon Sauce

This signature dessert from New Orleans is a classic Creole dish.

Anise Almond Biscotti

Author: Janet Mercuri

Bread Machine Challah I

Easy recipe for challah or egg bread using a bread machine. I use the light setting on my bread machine.

Author: Suzy

Basic Babka

This Jewish treat is a hybrid of sweet roll, swirl bread, and coffee cake. It's a sweet yeast dough that you roll out, fill, and roll up like a jelly roll, then cut, twist, and bake in a loaf pan. Don't...

Author: Nicholio

Chocolate Babka

Of all of the breads I've baked, my friends love this one the most. It's soft and moist, and the chocolate just melts in your mouth when you bite into a slice. I hope you'll like it as much as we do!

Author: Lilia

Ukrainian Country Babka

This Ukrainian Country Babka is not as rich, it has less eggs. Some Babka's may have as many as 30 eggs. You can also add pumpkin to this recipe for richer flavor. Perfect for special occasions.

Author: Olga D

Classic Tiramisu

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

Chopped Liver

Author: Ruth Joseph

Crispy Fish Sandwich

This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white bread, piled high with iceberg lettuce, pickles,...

Author: Molly Baz

Our Favorite Meatloaf

This ultimate meatloaf recipe took rounds and rounds of testing to get just right. Our final version incorporates an ideal blend of seasoned ground beef and pork, aromatics, and breadcrumbs and bakes in...

Author: Rhoda Boone

Béarnaise Sauce

Béarnaise and steak are a match made in heaven, but this sauce has a few other divine uses. Try it spooned over poached eggs or spread over roast fish.

Author: Jean Touitou

Caesar Salad

Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.

Author: Sue Li

Babka I

Traditional Polish Easter bread. Serve as a coffee cake for breakfast or with tea. The recipe makes 3 large loaves.

Author: JJOHN32

Classic Beef Meatballs

Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While we're big fans of these stronger cheeses, we prefer...

Author: Daniel Holzman

Apple Matzoh Kugel

Author: Abigail Kirsch

Corn Pudding

Author: Tom Gilliland

Crab Quiche

Author: Tony Kerum

Bread Pudding with Spiced Rum Sauce

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...

Oatmeal Date Cookies

Dates contribute a satisfying chew and rich butterscotch flavor to these oatmeal cookies. You'd be hard pressed to find a better oatmeal cookie recipe.

Author: Roxana Jullapat

Paska Bread

This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.

Author: Tiffany Leyda

Chicken à la King

Among the many stories regarding the origins of this dish, the one we deemed "most likely, and most likely to succeed" came to us in 1944. E. Clarke King of Dayton, Ohio, sent us "the original recipe,"...

Alsace Onion Tart

For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the...

Blueberry Cheesecake

Begin preparing the cheesecake one day before you plan to serve it.

Easy Challah Bread

A six-ingredient, simple recipe for Challah bread.

Author: copetenn

Mochi Cake, Any Way You Want It

Gooey-bouncy on the inside and crispy-chewy on the outside, mochi cake is a texture we just can't get enough of. Made from glutinous sweet rice flour, it's naturally gluten-free, and this version can even...

Author: Anna Stockwell

Ricotta Filled Ravioli (Ravioli di Ricotta)

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

Classic Crème Brûlée

We prefer turbinado sugar, a slightly refined sugar, for the topping, because it melts easily and forms a crisp, easily shattered cover.

Author: Gourmet Test Kitchen

Most Amazing Challah

I made up my own Challah that is amazing! I have tried countless combinations to finally get it right. It uses quick rise yeast to save you a bunch of time. Enjoy!

Author: Palsar7

Potica

This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.

Author: Vicky Bryant