Dairy
Pesto
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 videos.
Crème Fraîche
Editor's note: This recipe is part of a special Thanksgiving menu created by chefs Allison Vines-Rushing and Slade Rushing of MiLa restaurant in New Orleans. It's the base for making Spiced Crème Fraîche , the garnish for their Butternut Squash Soup .
Spiced Crème Fraîche
Editor's note: This recipe is part of a special Thanksgiving menu created by chefs Allison Vines-Rushing and Slade Rushing of MiLa restaurant in New Orleans. It's the garnish for their Butternut Squash Soup .
Potato Gnocchi
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 videos.
Orecchiette with Broccoli Rabe (Orecchiette con Cime di Rapa)
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 videos.
Mustard-Mascarpone Bruschetta
Fabio Trabocchi, Fiola, Washington, D.C.: "Dijon adds the right amount of spice to rich mascarpone in this easy spread."
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 how to make other Italian classics, check out the videos.
Neapolitan-Style Pizza (Pizza alla Napoletana)
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 videos.
Air-Dried Beef with Robiola and Arugula (Bresaola con Robiola Fresca e Rucola)
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 videos.
Chiles Poblanos Rellenos de Queso (Poblano Chiles Stuffed with Cheese)
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 Mexican classics, check out the video classes.
Chiles Anchos Rellenos de Queso (Cheese-Filled Ancho Chiles)
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 Mexican classics, check out the video classes.
Cheesemonger's Mac and Cheese
Cheddar, Gruyère, and Brie help push this over the top. Use local, artisan-style cheeses, if you can.
Summer-Fruit Cobbler
Raspberries are packed with polyphenols, which may protect our brains, helping to keep us sharp.
Plum and Mascarpone Pie
Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit.
Nectarine and Blue Cheese Salad with Plum Vinaigrette
Fruit, cheese, and nuts are a winning combination. This bright vinaigrette is also excellent on a salad with apricots, goat cheese, and pistachios.
Tomato-Feta Open-Face Sandwich
This simple sandwich's flavor is amped-up with a hit of fresh oregano.
Blueberry-Drop Biscuit Cobbler
When blueberries are at their best (and most abundant), let their flavor shine in simple recipes. This cobbler can be assembled in minutes, and its ragged topping is both tender and crunchy. It's especially good with vanilla ice cream.
Chicken-Apricot Skewers
The creamy peanut marinade comes together in just minutes. For maximum flavor, we like to soak the chicken for at least three hours.
Pasta Salad with Melon, Pancetta, and Ricotta Salata
Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.
Corn Pudding with Mushrooms and Ham
Because overcooking can cause this comforting pudding to separate, take it out of the oven when it's still slightly wiggly in the center. Then give it a quick flash under the broiler to brown it.