The sister-in-law of Epicurious member Connie Sainato of Smyrna, Delaware, introduced her to these eggs at a holiday brunch. They most closely resemble a baked frittata, but what makes the recipe a winner is that you can completely prep it the night before. “Since I am not a morning person, I always make at night and bake in morning,” Sainato says. She suggests using only nutty Gruyère in this, as it melts beautifully, but in a pinch you can use whatever Swiss you have on hand.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.