Author: Mary Jo Thoresen
The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake.
A simple and nutty fall dessert.
Think of dal as similar in use to gravy-in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.
Author: Tara O'Brady
Author: Alain Rondelli
Author: Gina Marie Miraglia Eriquez
Author: Larraine Perri
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the...
Author: Melissa Roberts
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème...
Author: Alexis Watson
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. In lieu of a supersweet cream cheese frosting,...
Author: Nick Malgieri
Author: Gina Marie Miraglia Eriquez
Author: Serena Bass
Author: Tom Douglas
Author: Nancie McDermott
Author: Nadia Hassani
Author: Rick Rodgers
Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works well, but if you live near a Southeast Asian market...
Author: Nancy Silverton
Author: Ina Garten
A recipe for coffee cake doughnuts with a coffee glaze.
Author: Katherine Sacks
Author: Jan Gassner
Author: Ruth Cousineau
Author: Mariana Crespo
Author: Lisa Ferro
An easy Oatcakes recipe.
Author: Faith Durand
Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. At Wessel family Christmases at Grandmother...
Author: Kris Wessel