A quick sizzle with ginger, butter, and soy sauce transforms tomatoes into a savory condiment we're spooning over rice, pasta, and crusty bread.
Author: Amiel Stanek
Author: Marcus Samuelsson
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.
Author: Rick Martinez
Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.
Author: Chris Morocco
Author: Andrew Weil, M.D.
This simple basil butter offers a subtly peppery, aromatic flavor to one of our favorite grilled sides.
Author: Maggie Ruggiero
Author: Ruth Cousineau
Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling. Try not to skip this step: It ensures that this...
Author: Anna Stockwell
This pancake mix works just as well for sweet or savory pancakes, crepes, or waffles. Get the recipe.
Author: Anna Stockwell
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
These luscious cheesecake bars combine the best of several beloved desserts. This easy cheesecake recipe is even better after a night in the fridge.
Author: Tara O'Brady
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
Author: Alison Roman
Author: Maggie Ruggiero
This French classic is a favorite holiday side. Toasting the almonds in butter adds a nutty richness to the dish, that's perfectly balanced out by a squeeze of lemon juice added at the end
Author: Anna Stockwell
Author: Patricia Reilly
This flexible cake recipe is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week.
Author: Sarah Jampel
Everyone should know how to roast a chicken. It's a life skill that should be taught to small children at school. The ability to properly prepare a moist yet thoroughly cooked bird, with nicely crisp skin,...
Author: Anthony Bourdain
Author: Ruth Cousineau
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
Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from orzo and mozzarella, and ready in under an hour.
Author: Sarah Jampel
Author: Alexis Touchet
A whole pecan pie is a lot of work if you're just serving dessert to two or four people. Instead, make this elegant little galette studded with whiskey-soaked cranberries.
Author: Anna Stockwell
This pretty baklava with a diamond-cut top can easily take the place of pecan pie on a Thanksgiving dessert buffet. The bourbon-honey syrup and orange zest in the filling add rich, savory flavor, and keep...
Author: Katherine Sacks
These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger. The white chocolate drizzle creates a blank canvas that's...
Author: Tara O'Brady
Author: Molly Wizenberg
Author: Cindy Mushet
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
Author: Alexis Touchet
This low-fuss, spreadable salt-and-pepper butter makes seasoning your grilled corn a one-step affair at the dinner table.
Author: Anna Stockwell
This recipe for classic chocolate chip cookies makes 12 cookies. Perfect for small households or when you don't need 5 dozen cookies laying around!
Author: Land O'Lakes
These pillowy biscuits are stuffed with spinach and cheese. They're perfect for Christmas morning, or any other brunch.
Author: Tara O'Brady
Author: Rochelle Palermo
A holiday cookie exchange favorite! Peanut butter cookies topped with a chocolate candy piece are always a hit.
Author: Land O'Lakes
These sweet rolls are soft, pillowy, scented with cardamom, and streaked with a sweet, buttery cinnamon swirl.
Author: Kat Boytsova
Everything about this tender muffin maximizes the flavor of tart apples and nutty pecans.
Author: Ochre Bakery, Detroit, MI
Shepherd's pie is usually made with ground lamb, but it's easily riffed on. This ground chicken version adds ginger, habanero, lime, and Angostura bitters.
Author: Brigid Washington
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 dessert classics, check out the...
Author: Dianne Rossmando
Author: Dede Wilson
Nothing against pan-frying fish to get that crispy skin, but cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.
Author: Chris Morocco
Author: Jennifer Iserloh
It's not about the potatoes-it's what you do to the potatoes. In this recipe, precook them until they're tender, then dispatch clarified butter (which is less likely to burn), heat, and time to help them...
Author: Ludo Lefebvre
While my mother-in-law's rugelach were filled with cinnamon-sugared nuts, mine also include a slick of jam, some currants and a handful of chopped chocolate.
Author: Dorie Greenspan
Author: Cindy Mushet
Sweet honey butter, seasoned with a kiss of flaky sea salt, is the ultimate topping for these light-as-air biscuits.
Author: Blue Smoke
Author: Eric Ripert
Author: John Besh