Both cardamom and pistachios are essential ingredients in Persian dessert making. This dough is delicate because it doesn't contain any gluten, so be sure it's fully chilled and firm before rolling into...
Author: Louisa Shafia
Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie. Softly whipped vanilla cream, made with a touch of tangy Greek yogurt, balances...
Author: Katherine Sacks
Author: Joe Miller
Author: Zanne Stewart
Author: Joanne Chang
Author: Louis Outheir
A comforting dessert that's a cross between a soufflé and a cake.
Author: Josie Le Balch
This recipe is used to make a variety of cookies, Basic Butter Cookie Dough that can be prepared in 45 minutes or less.
Author: Tracey Seaman
Author: Dave Lieberman
Baking a wedding cake is not as crazy-or difficult-as it sounds! This stunning and delicious cake is designed to be as streamlined as possible. The moist buttermilk cake requires no trimming, the cream...
Author: Katherine Sacks
Author: Pierre Gagnaire
Author: Lillian Chou
Author: Lorri Lanning
Author: Julie Richardson
Author: Ruth Cousineau
Author: Shelley Wiseman
Author: Susan Herrmann Loomis
For a particularly light and crunchy coating we used panko (coarse Japanese bread crumbs) on these crab cakes rather than regular bread crumbs. Panko is increasingly available in this country, not only...
Author: Cindy Mushet
Author: Daniel Humm
Author: Nick Malgieri
Author: Yotam Ottolenghi
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