Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah.
Author: Joan Callaway
What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not...
Author: Marion Cunningham
An easy Crème Anglaise recipe.
A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or...
Author: MC
Author: John Besh
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Author: Andrew Friedman
This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.
Author: Cynthia LeJeune Nobles
This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white bread, piled high with iceberg lettuce, pickles,...
Author: Molly Baz
This ultimate meatloaf recipe took rounds and rounds of testing to get just right. Our final version incorporates an ideal blend of seasoned ground beef and pork, aromatics, and breadcrumbs and bakes in...
Author: Rhoda Boone
Author: Toni Oltranti
This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.
Author: Vicky Bryant
This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked, if you like.
This Jewish treat is a hybrid of sweet roll, swirl bread, and coffee cake. It's a sweet yeast dough that you roll out, fill, and roll up like a jelly roll, then cut, twist, and bake in a loaf pan. Don't...
Author: Nicholio
Bread Pudding with Spiced Rum Sauce "During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann Arbor, Michigan. "The bread pudding was served with...
This signature dessert from New Orleans is a classic Creole dish.
Easy recipe for challah or egg bread using a bread machine. I use the light setting on my bread machine.
Author: Suzy
Author: Abigail Kirsch
Author: Janet Mercuri
Of all of the breads I've baked, my friends love this one the most. It's soft and moist, and the chocolate just melts in your mouth when you bite into a slice. I hope you'll like it as much as we do!
Author: Lilia
Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.
Author: Sue Li
We prefer turbinado sugar, a slightly refined sugar, for the topping, because it melts easily and forms a crisp, easily shattered cover.
Author: Gourmet Test Kitchen
Author: Cheryl Alters Jamison
This makes all other egg breads look weak. I learned the recipe from two older ladies in Hawaii. This makes the best bread pudding and french toast imaginable. Try cutting it in chunks and dipping it in...
Author: Kevin Ryan
I made up my own Challah that is amazing! I have tried countless combinations to finally get it right. It uses quick rise yeast to save you a bunch of time. Enjoy!
Author: Palsar7
An easy Sticky Date Pudding 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 Italian classics, check out the...
Author: Gianni Scappin
For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the...
Classic lemon bars with a touch of coconut.
Béarnaise and steak are a match made in heaven, but this sauce has a few other divine uses. Try it spooned over poached eggs or spread over roast fish.
Author: Jean Touitou
Among the many stories regarding the origins of this dish, the one we deemed "most likely, and most likely to succeed" came to us in 1944. E. Clarke King of Dayton, Ohio, sent us "the original recipe,"...
Author: Tom Gilliland
Classic French Omelette
Gooey-bouncy on the inside and crispy-chewy on the outside, mochi cake is a texture we just can't get enough of. Made from glutinous sweet rice flour, it's naturally gluten-free, and this version can even...
Author: Anna Stockwell
Recipes for this dessert, also known as chocolate upside-down cake and hot fudge pudding cake, turn up in cookbooks published by women's clubs and church guilds all around the Midwest. The cake separates...
Use the best, freshest eggs you can find, and don't even think of making this dish with eggs from stressed-out battery chickens. You can taste the difference. If you can find real guanciale, so much the...
Author: Oretta Zanini De Vita
Absolutely delicious. I have a two pound bread machine and use it to make the Challah dough. It freezes well.
Author: MARYLYN PISSERI
Author: Ina Garten
Author: Tom Ponticelli