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Niter Kibbeh

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

Green Bean and Mushroom Casserole with Crispy Fried Onions

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

Classic White Cake Layers

The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.

Author: Nick Malgieri

Cabbage Potato Pie

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...

Author: Anna Stockwell

Shockingly Easy No Knead Focaccia

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...

Author: Sarah Jampel

Tomato and Cheese Cobbler

Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling....

Author: Anna Stockwell

Mashed Potatoes and Parsnips

Author: Andrew Weil, M.D.

Key Lime Mousse

Author: Melissa Roberts

Spiced Pumpkin Layer Cake with Cream Cheese Frosting

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...

Author: Diane Morgan

Make Ahead Mashed Potatoes

You can make and chill these mashed potatoes up to two days before the big night.

Author: Chris Morocco

Cocoa Brownies

Author: Bon Appétit Test Kitchen

Herby Pasta with Garlic and Green Olives

Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).

Author: Andy Baraghani

Roasted Oysters With Warm Butter Mignonette

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

Buttered Spinach with Vinegar

Author: Melissa Hamilton

Cheddar, Bacon, and Fresh Chive Biscuits

Author: Bon Appétit Test Kitchen

Salted Butter Oatmeal Chocolate Chip Cookies

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...

Author: Emily Johnson

Hot Butterscotch

Hot chocolate may reign supreme, but this ambrosial bittersweet drink from chef Michelle Polzine gives it a run for its money.

Author: Michelle Polzine

Trout Meunière, Old Style

Author: Tom Fitzmorris

Savory Dutch Baby for Two

Parmesan and thyme make this Baby savory, which makes it perfect to eat alongside eggs. But the real beauty of this recipe is that the batter can be made...

Author: Anna Stockwell

Fudgy Coffee Brownies

Author: Ruth Cousineau

Spiced Butter

Author: Marcus Samuelsson

Caramel Apple Crisp

Author: Ruth Cousineau

All Butter Pie Dough

This all-butter pie crust relies on a hint of red wine vinegar for balance and it's tenderizing effects.

Author: Paula Haney

Patricia's Viennese Crescents

Author: Patricia Reilly

Sour Cream and Onion Biscuits

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...

Author: Molly Baz

Whole Wheat Oat Waffles

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

Steakburger with Tangy Caramelized Onions and Herb Butter

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...

Author: Rhoda Boone

Roasted Cauliflower with Parmesan Panko Crumble

A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.

Author: Rick Martinez

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

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...

Author: Tasha de Serio

Lemon Buttermilk Cake

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...

Author: Dianne Rossmando

Tomato and Corn Pie

Author: Maggie Ruggiero

Grilled Clams With Herb Butter

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

Pecan Orange Baklava Pie

This pretty baklava with a diamond-cut top can easily take the place of pecan pie on a Thanksgiving dessert buffet. The bourbon-honey syrup and orange...

Author: Katherine Sacks

Banana Pudding

Author: David Guas

Maple Pecan Popcorn

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...

Author: Melissa Roberts

Grilled Whole Cauliflower with Miso Mayo

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...

Author: Anna Stockwell

Black Bottom Hazelnut Pie

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...

Author: Rhoda Boone