Epicurious

A simple side dish of roasted sweet potatoes, sweetened with maple syrup and spiced with red pepper and cinnamon.

A bit of melted coconut oil quickly turns blender-pulverized fortune cookies into a pourable topping that transforms into a crisp “magic shell” once poured over ice cream.

The technique of candying fruit originated as a food preservation method; it stuck around because it’s delightful.

Cheese loves cauliflower, and cauliflower loves cheese right back. It’s a beautiful, symbiotic relationship, and we all win.

A long-time favorite of Epicurious readers, this impressive holiday ham is glazed in caramelized brown sugar, honey, and mustard.

This simple preparation of sweet potatoes can become the base for many lunches and weeknight meals.

Roasted parsnips and carrots taste wonderful together, especially drizzled with a simple glaze.

This classic apple pie recipe makes the perfect holiday dessert with a flaky, buttery crust and a tender, perfectly cooked fruit filling.

For this fall dessert, you’ll give your apple cake a luscious drizzle of toffee sauce.

The best method for truly juicy pork tenderloin is to first pan-sear it and then finish it in the oven.

This variation on ranch water from Houston’s Rosie Cannonball brings sotol or mezcal and a spiced herbal salt to the refreshing tequila highball.

This dessert looks way more complicated than it is—if you have the time to whip some cream, you can throw this layered stunner together.

The salty-sweet crust on this no-bake peach cheesecake is not to be missed.

Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.

This easy pasta salad recipe will be the hit of your next potluck.

A compelling combination of mezcal, tequila, fresh lime, ginger beer, and raspberry syrup.

While the Clover Club cocktail may have originated in the 1890s at the Bellevue Hotel in Philadelphia, where the social organization that lends the drinks its name would carouse, it’s very much a drink of the 20th century. It was then that the famously pink drink became a cultural phenomenon beyond a small set of Philly-area lawyers and business folk. It arrived in New York perhaps thanks to hotelier George Boldt, who operated both the Bellevue and the new Waldorf-Astoria. His other culinary cla.…

Raspberry syrup appears over and over in some of the most influential historic cocktail books. 

This is a perfect sipper for a warm day. The boozy sour is tempered by lots of ice and brightened by tart and tender raspberry.

The most refreshing pitcher of raspberry lemonade starts with homemade fresh raspberry syrup.