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Challah I

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...

Author: Joan Callaway

Basic Muffins

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...

Author: Marion Cunningham

Crème Anglaise

An easy Crème Anglaise recipe.

Brioche

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...

Author: MC

Basic Clafoutis

Author: John Besh

Yaka Mein

Author: Cynthia LeJeune Nobles

Nonna's Biscotti

Author: Toni Oltranti

Classic Potato Pancakes

This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

Author: Andrew Friedman

Potica

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Author: Vicky Bryant

Crispy Fish Sandwich

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...

Author: Molly Baz

Our Favorite Meatloaf

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...

Author: Rhoda Boone

Bread Pudding with Spiced Rum Sauce

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...

Basic Babka

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,...

Author: Nicholio

Bread Pudding with Warm Bourbon Sauce

This signature dessert from New Orleans is a classic Creole dish.

Puffed Apple Pancake

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,...

Caesar Salad

Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.

Author: Sue Li

Chocolate Babka

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...

Author: Lilia

Bread Machine Challah I

Easy recipe for challah or egg bread using a bread machine. I use the light setting on my bread machine.

Author: Suzy

Triple Chocolate Cookies

A quick and east recipe for Triple-Chocolate Cookies

Author: Tom Douglas

Anise Almond Biscotti

Author: Janet Mercuri

Joe's Special

Author: Cheryl Alters Jamison

A Number One Egg Bread

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....

Author: Kevin Ryan

Chicken à la King

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...

Classic Omelette

Classic French Omelette

Classic Crème Brûlée

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

Apple Matzoh Kugel

Author: Abigail Kirsch

Ricotta Filled Ravioli (Ravioli di Ricotta)

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: Gianni Scappin

Carbonara (Guanciale, Egg, and Pecorino Romano)

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....

Author: Oretta Zanini De Vita

Babka I

Traditional Polish Easter bread. Serve as a coffee cake for breakfast or with tea. The recipe makes 3 large loaves.

Author: JJOHN32

Lemon Coconut Bars

Classic lemon bars with a touch of coconut.

Alsace Onion Tart

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...

Béarnaise Sauce

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Author: Jean Touitou

Paska Bread

This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.

Author: Tiffany Leyda

Mochi Cake, Any Way You Want It

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,...

Author: Anna Stockwell

Classic Tiramisu

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: Gianni Scappin

Crab Quiche

Author: Tony Kerum

Most Amazing Challah

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...

Author: Palsar7

Easy Challah Bread

A six-ingredient, simple recipe for Challah bread.

Author: copetenn

Make Ahead Crispy Chicken Cutlets

This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or...

Author: Anna Stockwell

Sticky Date Pudding with Toffee Sauce

An easy Sticky Date Pudding recipe