It's hard not to love this classic Italian pasta-it's just the right mix of spicy and sweet.
Author: Maialino
It might feel like you're beating the batter for a long time, but that's what gives this cake an airy lift. Stay with it!
Author: Alison Roman
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
Cheddar, Gruyère, and Brie help push this over the top. Use local, artisan-style cheeses, if you can.
Author: Kate Jennings
Want to make salted caramel ice cream without an ice cream maker and with only three ingredients? It doesn't get easier (or more delicious) than this.
Author: The Epicurious Test Kitchen
This mousse-like dessert has the tartness of passionfruit and the creamy richness of sherbet without any of the hard work.
Author: Jessie Sheehan
These homemade onion-flavored chips just might be more addictive than the store-bought versions.
Author: Andy Baraghani
Traditional shortbread gets an added depth of flavor with the use of brown butter. This recipe results in a rectangular-shaped cookie, but feel free to cut the dough into any shape you like while it's...
Author: Molly Baz
This simple, light salad showcases the beauty of winter vegetables and makes an elegant start to a festive holiday meal.
Author: Mindy Fox
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
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
This classic pasta only has a few ingredients, but the rich cheese, butter, and olive oil (along with a splash of pasta cooking liquid) merge into a surprisingly silky, flavor-packed sauce.
Author: Maialino
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...