Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic...
Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance...
Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention...
This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish,...
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a...
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the...
By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts...
You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream...
Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite...
When she was in her early 20s, my mother worked with a Frenchwoman named Jackie. One day, my mother mentioned that she was looking forward to trying a...
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase...
Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe...
The Epicurious test kitchen baked up the most popular versions of banana bread on our site to discover what we like (or didn't like) about each one. Then...
Sautéing is another fast way to make a meal, especially when the pan juices are turned into a sweet and savory sauce, as they are here. This comforting...
Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon...
A Thanksgiving classic with a nineties twist. There are marshmallows and brown sugar to keep the youngsters happy, and "big kids" will like the addition...
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for...
A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come...