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Entries tagged with 'the epicurious cookbook'

Sage and Honey Skillet Cornbread

Serious Eats Emma Kobolakis 3 comments

The uniquely herbaceous nature of sage brings fond food memories of soup, stuffing, and general warmth. Incorporating it into a skillet cornbread lets it shine. More

Gluten-free Lemon Layer Cake

Serious Eats Emma Kobolakis 3 comments

The holidays aren't an easy time for those of us on a gluten-free diet. But this lemon layer cake is good enough to make you forget about that. Tart, fluffy and sweet, and made as cake or cupcakes, make or bring this to your next holiday party. More

Irish Soda Bread with Raisins and Caraway

Serious Eats Emma Kobolakis 6 comments

It's a wonder why soda bread isn't made year-round. With sweet raisins and grassy caraway seeds (and plenty of butter), this couldn't-be-simpler bread will see you through cold winter nights. More

Crispy Waffles with Salted Caramel Coulis

Serious Eats Emma Kobolakis Post a comment

While normally eaten as a breakfast food, these fluffy waffles will do just fine as dessert, especially paired with a sweet and savory caramel coulis. Add a touch of vanilla extract to make them even better. More

New England Sausage, Apple, and Dried Cranberry Stuffing from 'The Epicurious Cookbook'

Serious Eats Kate Williams Post a comment

Stuffing (or dressing, depending on your method and who you talk to) is my favorite part of Thanksgiving dinner. In my opinion, shoveling forkfuls of fat-soaked bread doused in gravy and cranberry sauce into my mouth is what Thanksgiving is all about. In The Epicurious Cookbook, editor Tanya Steel offers a few variations on dressing/stuffing, but the most vibrant is New England Sausage, Apple, and Dried Cranberry Stuffing. More

Tom Colicchio's Herb-Butter Turkey from 'The Epicurious Cookbook'

Serious Eats Kate Williams Post a comment

This bird is roasted hot to brown the skin, and then low and slow to finish. What sets it apart, however, is the unabashed use of butter. This is not a turkey simply rubbed down with butter. It is slathered, stuffed, and basted with the stuff, and then the gravy is spiked with a couple more tablespoons for good measure. More

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