Author: Claudia Roden
This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.
Author: Matt Lewis
This classic refreshing salad pairs perfectly with grilled lamb .
Author: Bon Appétit Test Kitchen
Author: Tracey Seaman
Roasting asparagus brings out the vegetable's inherent sweetness.
Author: Melissa Hamilton
Author: Abigail Johnson Dodge
Author: Sarah Dickerman
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of...
Author: Molly Wizenberg
Author: Jennifer Wickes
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
An easy Fresh Mint and Ginger Lemonade ercipe. This distinctive fat-free drink is a great change of pace from coffee or tea.
Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.
Author: Betty Rosbottom
Fair warning: This snack mix is so good it'll definitely ruin your appetite for dinner. In fact, we predict that you will find yourself making it often because you won't want to run out.
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.
Author: Ethan Stowell
Author: Gina Marie Miraglia Eriquez
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: Jill Silverman Hough
An easy Vodka and Watermelon Cooler drink recipe
Author: Jean Georges Vongerichten
Author: Sarah Magid
Author: Lillian Chou
Author: Brian Yarvin
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making sure the glass and the sparkling wine are well...
Author: Eben Freeman
For years before I opened Flour, I had a notebook where I kept menu ideas for when I finally had my own dream bakery. It was filled with all of the pastries I had read about in cookbooks, learned to make...
Author: Joanne Chang
Author: Shelley Wiseman
Author: Kemp Minifie
Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum, but Freeman prefers to use Double Bubble...
Author: Eben Freeman
Author: Carole Bloom
Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory-a cheese plate wrapped into one crunchy little morsel.
Author: Amanda Hesser
Author: Irma S. Rombauer
Author: Sue Knechtel
It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.
Author: Nancy Silverton
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses...
Author: David Lebovitz
Author: Cindy Vogels
Author: Cesare Casella