Candied Yams Recipe | Epicurious

In 1936, agriculturalist George Washington Carver published two versions of glacéed sweet potatoes in a farmers bulletin. Forty years earlier, legendary chef Fannie Farmer included her recipe for candied sweet potatoes in what would become her eponymous cookbook. This is to say, The dish most often known as “candied yams” has a long history on … Read more

Classic Thumbprint Cookies Recipe | Epicurious

Step 1 Arrange racks in upper and lower thirds of oven; preheat oven to 350°. Line 2 large, rimmed baking sheets with parchment paper. Step 2 Sift 2½ cups (313 g) all-purpose flour, ¼ tsp. baking soda, and ¼ tsp. kosher salt into a large bowl. Set aside. Step 3 Beat 1 cup (2 sticks) … Read more

Old-Fashioned Fudge Recipe | Epicurious

We won’t sugarcoat it. This old-fashioned fudge recipe will test your willpower. First, it has no modern tricks to hide behind—no sweetened condensed milk or marshmallow fluff to make easy work of it. Second, you’ll have to beat it with a wooden spoon for about 6 minutes; not long in the grand scheme, but eons … Read more

Almond Croissant Galette Recipe | Epicurious

We may never make an almond croissant at home from scratch, but an almond-croissant-inspired galette? Goals, as they say. Galette-ifying an almond croissant works particularly well because the crisp, flaky pie crust echos the shattering flakes of a freshly baked croissant, with one-tenth of the effort. The base of this galette begins with our Actually … Read more

Miso-Glazed Carrots With Scallion Gremolata Recipe

So often Thanksgiving side dishes get overlooked, pushed to the side and forgotten about until the very last minute. While I won’t scold you for cooking them à la minute, I will declare that sides deserve just as much flavor and pizzazz as their flashier project-based counterparts. Enter these bold and flavorful carrots that come … Read more

Pumpkin Basque Cheesecake Recipe | Epicurious

All the creamy tang and autumnal color of a pumpkin-flavored cheesecake, with none of the normal cheesecake drama. This twist on the classically burnt confection from northern Spain cooks up in a springform pan (no water bath required) lined with parchment paper—a dark top with cracked sides isn’t just expected, it’s very much encouraged! Warming … Read more

Cranberry-Maple Mule Recipe | Epicurious

A classic mule (a.k.a. a buck) is made with ginger beer, lime juice, and whatever spirit your heart desires—most commonly vodka. This big-batch, low-alcohol version borrows the same winning combination of flavors but swaps out the booze for a sweet and spicy caramelized maple syrup with plenty of tart cranberry juice. The duo tints the … Read more

Loaded Scalloped Potatoes Recipe | Epicurious

Step 1 Place a rack in middle of oven; preheat to 375°. Cook 12 oz. bacon (about 12 slices), cut into ¼” pieces, in a medium skillet over medium heat, stirring often, until brown and crisp, 6–8 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Step 2 Spoon 3 Tbsp. bacon … Read more