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
Coarse-flake sea salt meets sweet, buttery, crowd-pleasing cookies.
Author: Marina Delio
Author: Lorri Lanning
So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin incorporates three whole bunches of greens; we...
Author: David Tamarkin
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
Author: Irma S. Rombauer
These sweet rolls are soft, pillowy, scented with cardamom, and streaked with a sweet, buttery cinnamon swirl.
Author: Kat Boytsova
Author: Jennifer Iserloh
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: Tina Miller
This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.
Author: Kendra Vaculin
Author: Jeanne Thiel Kelley
Author: Joan Nathan
Author: Abigail Johnson Dodge
Author: Gordon Hamersley
Author: Cindy Mushet
Author: Ruth Cousineau
Basting a head of cauliflower in a spicy butter sauce as it grills infuses it with flavor and turns it a nice orange color. Served over a lemony miso mayo and topped with scallions, it makes for an impressive-looking...
Author: Anna Stockwell
Author: David Guas
Author: Gina Marie Miraglia Eriquez
Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice treats. A filling and drizzle made with blond chocolate,...
Author: Tara O'Brady
Adding egg to praline topping for a sweet potato pie is a modern twist. This treatment creates a smooth layer that melts onto the custard.
Author: Toni Tipton-Martin
Author: Ruth Cousineau
These luscious cheesecake bars combine the best of several beloved desserts. This easy cheesecake recipe is even better after a night in the fridge.
Author: Tara O'Brady
Author: Cory Schreiber
This might look like a relative of coffee cake but don't be fooled. The layer of streusel in this marbled loaf cake gets a complex punch of flavor from a coffee spice blend that includes dried orange peel,...
Author: Tara O'Brady
A quick sizzle with ginger, butter, and soy sauce transforms tomatoes into a savory condiment we're spooning over rice, pasta, and crusty bread.
Author: Amiel Stanek
Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Author: Samantha Seneviratne
Author: Maggie Ruggiero
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez
Author: Michael Laiskonis
These pillowy biscuits are stuffed with spinach and cheese. They're perfect for Christmas morning, or any other brunch.
Author: Tara O'Brady
Author: Ian Knauer
Sweet honey butter, seasoned with a kiss of flaky sea salt, is the ultimate topping for these light-as-air biscuits.
Author: Blue Smoke
Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling. Try not to skip this step: It ensures that this...
Author: Anna Stockwell
Author: Molly Wizenberg
Author: Molly Stevens
Author: Paul Grimes
A whole pecan pie is a lot of work if you're just serving dessert to two or four people. Instead, make this elegant little galette studded with whiskey-soaked cranberries.
Author: Anna Stockwell
These cake-like cookies are perfect with a cup of tea. Madeleine pans are available at cookware stores.
These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you want to make them dairy-free, you can use coconut...
Author: Anna Stockwell
By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator for up to 1 week.
Author: Donna Hay
A simple Buffalo-style hot sauce delivers a big punch of flavor to these addictive grilled wings. Brush a little sauce on the wings at the end of grilling for caramelized flavor, then toss them in more...
Author: Rhoda Boone
Using a sliced whole lemon gives unbeatably fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices soften evenly and ensure that the lemon plays...
Author: Andy Baraghani
Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and save some to sprinkle over the top for texture and...
Author: Anna Stockwell
This French classic is a favorite holiday side. Toasting the almonds in butter adds a nutty richness to the dish, that's perfectly balanced out by a squeeze of lemon juice added at the end
Author: Anna Stockwell