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
This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini makes it a very good keeper. It can be prepared...
Author: James Beard
Author: Marco Canora
Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works well, but if you live near a Southeast Asian market...
Author: Ina Garten
Pita Pizza is a quick snack or meal that can be customized to your liking!
Author: Mindy Pretner
Author: Lulu Powers
Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
This is the easiest pesto recipe, using easy to find ingredients. It can be prepared in 2 minutes after you toast the almonds.
Author: Rebecca Jane Thompson
Author: Ellen Brown
Author: Katie Morford
Slather on sandwiches, and serve alongside ham or sausages.
Author: Melissa Hamilton
An easy Baby Greens Salad recipe
Author: Sara Foster
Author: Oliver Strand
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.
Author: Maggie Ruggiero
The combination of beets and ginger gives you a great spectrum of flavors, while crunchy toasted cashews and a mess of crispy sunchoke chips lend contrasting texture.
Author: Dan Kluger
This is a thick, hearty vegetarian chili that is a hit at parties even among die-hard meat eaters. The TVP gives it the texture of ground beef, and the chiles give it a nice depth of flavor. Cook it in...
Author: J. Phillips
Author: Jacques Torres
Author: Tori Ritchie
A Simple Roasted Garlic recipe
Author: Alan Rosen
Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. It doesn't get much more local than the eggs I use, which come from our own chickens. I also have a garden,...
Author: Katy Hees
An easy, yummy way to make falafel. Serve with pita bread and your favorite tzatziki.
Author: Bette
Author: Kristen Williams
An easy Bourbon Sauce recipe
Author: Gil Marks
Author: Abigail Johnson Dodge
Author: Ruth Cousineau
Author: Andrea Albin
Author: Lisa Zwirn
Author: Nancy Silverton
An easy Sweet-Potato Latkes recipe
Author: Jill O'Connor
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.
Author: Sarah Copeland
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Author: Chris Morocco