Author: Tina McFarland
Author: Jesus Gonzalez
Any easy Mole Poblano recipe. 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...
Author: Sergio Remolina
These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck in fresh herbs like mint and basil, and dip it in...
Author: Lillian Chou
Author: Sarma Melngailis
We like serving these chewy, moist almond cakes, which are based on the financier, a French pastry, in individual gratin dishes, but the batter can also be baked in a 9-inch glass pie plate for 30 to 35...
Author: Michael Psilakis
Author: Maggie Ruggiero
Author: Jeanne Kelley
Author: Paul Flynn
Author: Alfred Portale
A recipe for a grown-up version of the classic sloppy joe sandwich.
Author: Ian Knauer
A Thai-inspired mousse with honeydew water.
Author: Joe Bonaparte
Author: Kay Chun
Author: Michael Chiarello
Author: Kristine Subido
Author: Tori Ritchie
Author: Dr. Marwan Sabbagh
Author: Josefina Howard
These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.
Author: Jennifer Jones