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
Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.
Author: Rhoda Boone
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.
Author: John Besh
An easy Crème Anglaise recipe.
Steamed Broccoli with Olive Oil, Garlic, and Lemon
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Author: Andrew Friedman
An easy Cranberry Jam recipe
Author: Charles Phan
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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
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: Bon Appétit Test Kitchen
Author: Susie Fishbein
An easy recipe for Honey-Glazed Roasted Carrots and Parsnips
Author: Bon Appétit Test Kitchen
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
Butter Pie Crust
Author: Fredéric Morin
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...
Author: Melissa Roberts
Author: Toni Oltranti
A dash of red pepper flakes adds nuance to this condiment of sweet red peppers cooked with vinegar, sugar, and pectin. Serve it on a cheese board or stir...
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
It's all about the layers and ruffles in this dramatic seasonal pie.
Author: Anna Stockwell
We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
Author: Melissa Roberts
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...
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...
Author: Ruth Cousineau
Author: Molly Wizenberg
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,...
It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels
Author: Damon Lee Fowler
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,...
Author: Claudia Roden
Author: Kevin West
Author: Gloria Kaufer Greene
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.
Sticky Rice with Mango
This signature dessert from New Orleans is a classic Creole dish.
This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.
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...
Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance...
Author: Jamie Elizabeth Flick
Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.
Author: Sue Li
Author: Claudia Roden
Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon...
Author: Bill Jones