Author: Gina Marie Miraglia Eriquez
Author: Tony Gemignani
Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively for Epicurious. Aarons insists this dish...
Author: Todd Aarons
Author: Andrea Slonecker
Author: Dawn Casale
Author: Gale Gand
These chocolate coconut date bars are a healthy snack idea.
Author: Dawn Perry
Author: Bon Appétit Test Kitchen
Author: Adam Sappington
Author: Jennifer Iserloh
These homemade onion-flavored chips just might be more addictive than the store-bought versions.
Author: Andy Baraghani
The perks of being a cauliflower: When the veg is deeply roasted and drizzled with butter, there are many.
Author: Chris Morocco
Author: Rick Martinez
We found the secret to the perfect key lime pie: a hint of fresh lemon juice.
Author: Rhoda Boone
A blend of whole grain and country breads gives this stuffing just the right deep, earthy flavor, while cider and vinegar-spiked golden raisins lend a few high notes. And the bacon? That's what makes it...
Author: Mindy Fox
Author: Gina Marie Miraglia Eriquez
Author: Claire Saffitz
Author: Rick Rodgers
Author: Lisa A. Wilson
Author: Jessica Koslow
Author: Tracey Seaman
Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.
Author: Chris Morocco
The gooey toffee sauce is both absorbed by the cake and served on the side. For a glossy, polished presentation, brush the still-warm cake with a clean pastry brush after it comes out of the pan, which...
Author: Claire Saffitz
Author: Melissa Roberts
Author: Rocco DiSpirito
This dish is a regular on my weeknight dinner roster-it's delicious! Using quinoa instead of a regular breadcrumbs, and sweet potato wedges instead of regular, means it's better for you, too.
Author: Donna Hay
Author: Victor Commisso
Author: Molly Stevens
Author: Rozanne Gold
Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red...
Author: Sara Foster
Author: Brad Avooske
Author: Allison Arevalo
Author: Deana Herman-Kulsuptrakul