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
So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin incorporates three whole bunches of greens; we...
Author: David Tamarkin
For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.
Author: Molly Stevens
Author: Ian Knauer
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
Author: Cindy Mushet
Author: Abigail Johnson Dodge
How to make steakhouse-quality steak at home. Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep-butter. Browned,...
Author: Kat Boytsova
One of our most popular recipes! These buttery soft caramels have been enjoyed for generations. Now if only we knew who Aunt Emily was.
Author: Land O'Lakes
Clarified butter, or ghee, is pure butterfat-butter with the milk solids and water removed. It can be used as a sauce by itself, a base for other sauces or as a cooking agent. Make this delicious and versatile...
Author: Land O'Lakes
Author: Joan Nathan
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
Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa...
Author: Leticia Moreinos Schwartz
Author: Lidia Bastianich
Author: Michael Laiskonis
This is not your grandma's beef stroganoff. We took our favorite parts of the classic-the creamy mushroom sauce and the buttered egg noodles-and added a squeeze of lemon, a pan-seared medium-rare strip...
Author: Anna Stockwell
Author: Esther Sung
Author: Gesine Bullock-Prado
Here's a sophisticated riff on classic pecan pie for chocolate lovers. This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused hazelnut filling, as well as a delectable...
Author: Rhoda Boone
These easy and quick recipes are great for making fresh garlic butter, whether you're using powdered, minced or fresh garlic.
Author: Land O'Lakes
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
Author: Bon Appétit Test Kitchen
Author: Molly Stevens
Fragrant persimmons star in this new take on the classic British cake.
Author: Carolyn Beth Weil
Author: Deborah Madison
Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins-great news for lazy cooks everywhere.
Author: Andy Baraghani
Author: Dorie Greenspan
Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and save some to sprinkle over the top for texture and...
Author: Anna Stockwell
Author: Dede Wilson
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
Gem Cakes are mini sour cream cakes dressed up in colorful glaze. Thanks to the addition of sweet rice flour and sour cream, they have a uniquely plush texture.
Author: Joy Cho
The twice-cooked curd method was inspired by authors Rose Levy Beranbaum and Melissa Clark and ensures that these bars are extra sturdy and have a smooth, shiny surface. They hold their shape well even...
Author: Chris Morocco
Author: Gale Gand
Crumb crusts are even easier than press-in cookie crusts. You don't even have to bake them-see the variation at right. The crumbs can be made out of cookies, crackers, cereal, pretzels, even potato chips!...
Author: Erin Jeanne McDowell
Author: Gina Marie Miraglia Eriquez
Author: Gayle Pirie
This is it-the star of the show, the main event, the most important part of our cupcakes-buttercream! As this is French buttercream, this is tres, tres serious. You will pay attention, follow along, and...
Author: Allison Robicelli
Author: Tina Miller
Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Author: Samantha Seneviratne
Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice treats. A filling and drizzle made with blond chocolate,...
Author: Tara O'Brady
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
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier
These cake-like cookies are perfect with a cup of tea. Madeleine pans are available at cookware stores.
Author: Patrick Fleming
Author: Ruth Cousineau
Clarified butter is the trick to making the perfect batch of buttery, movie theater-esque popcorn at home.
Author: Land O'Lakes