A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich sauce.
Author: Molly Baz
Author: Andrew Weil, M.D.
Author: Maggie Ruggiero
Author: Rick Rodgers
A mix of wild mushrooms lends an earthy touch to this creamy classic, but it's the spice-spiked fried onions that will likely garner all the "wows."
Author: Mindy Fox
A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.
Author: Cheryl Slocum
Author: Andrea Albin
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
Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave it out at room temperature until doubled in size-three...
Author: Sarah Jampel
The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.
Author: Nick Malgieri
Author: Alison Roman
Author: Rochelle Palermo
Make this cabbage-wrapped bacon and cheesy mashed potato pie, share a toast to St. Patrick's Day with your friends, and watch all of your late winter blues disappear.
Author: Anna Stockwell
Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.
Author: Anna Stockwell
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won over, and so is everyone who has tasted it. This is...
Author: Diane Morgan
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and...
Author: Rhoda Boone
Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).
Author: Andy Baraghani
Author: Tom Fitzmorris
Author: Bon Appétit Test Kitchen
Author: Patricia Reilly
You can make and chill these mashed potatoes up to two days before the big night.
Author: Chris Morocco
This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.
Author: Joe Sevier
Author: Marcus Samuelsson
Author: Melissa Hamilton
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
Choose cherries or apricots or a mix of both for this classic French baked custard. And no special equipment needed means this is the best summer vacation rental house dessert we know.
Author: Anna Stockwell
What could be more American than candy corn? Try maple pecan popcorn treats, for starters. They're made with three ingredients-maple syrup, pecans, and popcorn-that originated in the New World.
Author: Melissa Roberts
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
This pancake mix works just as well for sweet or savory pancakes, crepes, or waffles. Get the recipe.
Author: Anna Stockwell
Author: Lidia Bastianich
Author: Alexis Touchet
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
Author: Fred Thompson
Author: Diane Rossen Worthington
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
Rolled sugar cookies ready for decorating. With a new method for mixing there's no need to soften the butter or chill the dough before cutting out cookies!
Author: Land O'Lakes
Break lasagna noodles into squares then mix with an easy sauce flavored with butter, lemon, black pepper, and Parmesan, plus three kinds of peas.
Author: Joe Sevier
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: Maggie Ruggiero
This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner. While the turkey roasts, its juices mingle in the pan with aromatics and just enough cornstarch to...
Author: Anna Stockwell
Coarse-flake sea salt meets sweet, buttery, crowd-pleasing cookies.
Author: Marina Delio
Author: Alexis Touchet
Sour cream isn't just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.
Author: Molly Baz
Author: Lorri Lanning
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