Author: Maggie Ruggiero
A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.
Author: Cheryl Slocum
Author: Andrea Albin
Author: Marcus Samuelsson
Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.
Author: Anna Stockwell
Mix the batter with a fork until it just barely comes together. A lumpy batter now means a light and tender waffle later.
Author: Deb Perelman
Author: Alison Roman
Author: Melissa Roberts
Author: Andrew Weil, M.D.
Author: David Guas
Author: Paul Grimes
Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).
Author: Andy Baraghani
Epi associate editor Emily Johnson liked her family cookie recipe, but thought it could be even better. So she started making it with butter instead of margarine, increased the salt, and used chopped chocolate...
Author: Emily Johnson
Author: Ruth Cousineau
An easy cookie crust and a fragrant, custardy filling laced with rings of apple set this fall dessert apart from the competition.
Author: Cynthia Wong
Coarse-flake sea salt meets sweet, buttery, crowd-pleasing cookies.
Author: Marina Delio
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green...
Author: Tasha de Serio
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and...
Author: Rhoda Boone
Author: Lisa Zwirn
Author: Dede Wilson
Author: Patricia Reilly
The technique: Streusel-a crumbly mixture of flour, butter, sugar, and spices-often shows up on coffee cakes. The sweet, crunchy stuff also makes a great pie-topper. The payoff: You have to roll out only...
Author: Jeanne Kelley
Author: Alexis Touchet
Author: Lorri Lanning
This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.
Author: Kendra Vaculin
Author: Molly Wizenberg
Author: Gina Marie Miraglia Eriquez
Author: Maggie Ruggiero
Basting a head of cauliflower in a spicy butter sauce as it grills infuses it with flavor and turns it a nice orange color. Served over a lemony miso mayo and topped with scallions, it makes for an impressive-looking...
Author: Anna Stockwell
Author: Jennifer Iserloh
Author: Joan Nathan
Author: Abigail Johnson Dodge
This pancake mix works just as well for sweet or savory pancakes, crepes, or waffles. Get the recipe.
Author: Anna Stockwell
Author: Dede Wilson
Author: Alice Medrich
Choose cherries or apricots or a mix of both for this classic French baked custard. And no special equipment needed means this is the best summer vacation rental house dessert we know.
Author: Anna Stockwell
This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner. While the turkey roasts, its juices mingle in the pan with aromatics and just enough cornstarch to...
Author: Anna Stockwell
This simple basil butter offers a subtly peppery, aromatic flavor to one of our favorite grilled sides.
Author: Maggie Ruggiero
Author: Cindy Mushet
This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.
Author: Joe Sevier
Fragrant persimmons star in this new take on the classic British cake.
Author: Carolyn Beth Weil
Author: Diane Rossen Worthington
Author: Dede Wilson
Using a cast-iron skillet means you cancaramelize the apples and bake the cake all in one vessel. Plus, the remaining apple juices form the base for the caramel sauce. It's a win all the way.
Author: Claire Saffitz
Using a sliced whole lemon gives unbeatably fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices soften evenly and ensure that the lemon plays...
Author: Andy Baraghani
By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator for up to 1 week.
Author: Donna Hay
I use lard for my crusts because I love the rich flavor and short texture, but an all-butter dough results in an even flakier crust, should you choose to substitute more butter for the lard here.
Author: Toni Tipton-Martin