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
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
An easy Crème Anglaise recipe.
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: John Besh
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Author: Andrew Friedman
Author: Cynthia LeJeune Nobles
Author: Toni Oltranti
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
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
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,...
Author: Vicky Bryant
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...
This signature dessert from New Orleans is a classic Creole dish.
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,...
Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.
Author: Sue Li
Easy recipe for challah or egg bread using a bread machine. I use the light setting on my bread machine.
Author: Janet Mercuri
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: Abigail Kirsch
Author: Cheryl Alters Jamison
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 lemon bars with a touch of coconut.
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
Classic French Omelette
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...
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
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
Author: Jean Touitou
A quick and east recipe for Triple-Chocolate Cookies
Author: Tom Douglas
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
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...
An easy Sticky Date Pudding recipe
A six-ingredient, simple recipe for Challah bread.
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
Author: Ruth Cousineau
Author: Tony Kerum
Author: Roxana Jullapat
Traditional Polish Easter bread. Serve as a coffee cake for breakfast or with tea. The recipe makes 3 large loaves.
This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.
Author: Tiffany Leyda
It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet-exactly...
Author: Andrea Albin