epicurious

Delicious, festive, melt in your mouth Strawberry Meringues dipped in chocolate! My favorite cookie recipe!

Strawberry Meringues

Tbsp white vinegar

Tbsp corn starch

sugar

Tbsp strawberry JELL-O gelatin powder

oz dark chocolate melting wafer, melted

Preheat oven to 200°F. Line two baking sheets...

Preheat oven to 200°F. Line two baking sheets with parchment paper. Set aside.

In a clean, dry mixing bowl, whisk egg...

In a clean, dry mixing bowl, whisk egg whites with electric mixer until foamy (about 30 seconds).

Add in vinegar and corn starch and continue...

Add in vinegar and corn starch and continue to beat for about a minute, as soft peaks begin to form.

Slowly add in sugar while mixer is on...

Slowly add in sugar while mixer is on high, and continue beating while adding in gelatin powder. Beat until stiff peaks form (about 4 minutes).

Fill pastry bags with meringue and pipe onto...

Fill pastry bags with meringue and pipe onto the parchment paper in swirls (using your favorite tip). Place in oven and bake for 90 minutes. Turn oven off and leave in oven for several hours (or overnight. I prefer to make these in the evening and leave them in until morning.

Once cooked, dip bottoms in melted chocolate. Allow...

Once cooked, dip bottoms in melted chocolate. Allow to set, about 10 minutes. ENJOY!

Macadamia Nut Blondies

light brown sugar, packed

unsalted butter, melted

tsp vanilla extract

kosher salt

all-purpose flour

chocolate

macadamia nuts

Preheat oven to 350 degree F. Line an...

Preheat oven to 350 degree F. Line an 8-inch square baking dish with parchment paper. Set aside.

In a mixing bowl, blend the brown sugar...

In a mixing bowl, blend the brown sugar with butter. Add in egg and vanilla, stir until combined. Add in salt and flour, mixing until well blended. Fold in white chocolate chips and macadamia nuts.

Pour into prepared baking dish. Bake for 20-25...

Pour into prepared baking dish. Bake for 20-25 minutes. Remove from oven and cool on wire rack. Once cooled, slice and enjoy. Store in an airtight container at room temp for up to 5 days.

Moist, delicious Coconut Cream Poke Cake recipe!

Coconut Cream Poke Cake

white cake mix

milk

unsalted butter, softened

eggs

(14 oz) sweetened condensed milk

oz frozen whipped topping, thawed

coconut

Preheat oven to 350 degree F. Spray a...

Preheat oven to 350 degree F. Spray a glass 13x9 baking dish with baking spray. Set aside.

In a large mixing bowl, beat cake mix...

In a large mixing bowl, beat cake mix with milk, butter and eggs on low speed until moistened. Beat for 2-3 minutes on medium speed until well blended, scraping down the sides of the bowl as necessary.

Pour cake batter into prepared baking dish. Bake...

Pour cake batter into prepared baking dish. Bake for 36-40 minutes. Remove from oven and immediately poke holes all over the cake, using a wooden skewer (or fork, or handle of a wooden spoon).

Pour can of sweetened condensed milk slowly over...

Pour can of sweetened condensed milk slowly over the top of the warm cake, using a spatula to spread it evenly as it falls into the poked holes. Cover with foil and refrigerate for 4 hours, until completely chilled.

Top cake with thawed whipped topping. Sprinkle coconut...

Top cake with thawed whipped topping. Sprinkle coconut generously over the top. Cut into slices and enjoy!

This recipe is part of the [Epicurious Online Cooking School](http://cookingschool.epicurious.com/), 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)

Roma tomatoes, diced

onion

garlic

unsalted butter

crema Mexicana

salt

grated piloncillo (Mexican brown sugar)

thyme

oregano,

bay leaf

ancho chiles

Kosher salt

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.

Epicurious

In a blender or food processor, combine the tomatoes, onion, and garlic and blend until smooth. For a smooth sauce, push through a fine-mesh strainer if needed.

In a large skillet, over moderate heat, melt the butter. Add the tomato caldillo mixture and fry, stirring occasionally, until it changes color and reduces slightly.

Just before serving, gently warm the crema Mexicana in a saucepan, then whisk in the tomato caldillo mixture, bring to a simmer, and season to taste with salt.

In a medium saucepan, bring 1 quart of water to a boil, along with the piloncillo, thyme, oregano, and bay leaf.

Heat a comal or cast-iron skillet over low heat and dry-roast the chiles until just tender. Transfer to the boiling water, then turn off the heat and let the chiles soak for 3 to 4 minutes. Remove the chiles from the water and using a small, sharp knife, make a lengthwise slit down one side of each. Carefully remove the seeds and, if possible, the skin. (The stem of the chile should remain attached, so if the skin is difficult to peel, leave it on.) Season the insides of the chiles with salt, then stuff with the cheese, dividing it equally.

In a large sauté pan, over moderately low heat, melt the butter. Add the chiles and cook, flipping gently, to melt the cheese.

Spoon the caldillo con crema onto a platter or individual plates, top with the chiles, and serve immediately.

This Peppermint Cracker Toffee is ridiculously easy and delicious. Crisp, buttery toffee topped with white chocolate and peppermint candy!

Peppermint Cracker Toffee

saltine crackers

(11 oz) white chocolate chips

candy canes, crushed (about 1/2 cup)

Line a 15x10x1-inch baking sheet with the saltine...

Line a 15x10x1-inch baking sheet with the saltine crackers. Set aside. Preheat oven to 375°F.

In a small saucepan over medium-high heat, melt...

In a small saucepan over medium-high heat, melt butter. Add in sugar and bring to a rolling boil, stirring constantly. Once it begins to boil, remove from heat.

Pour over saltine crackers. Place in a 375°F...

Pour over saltine crackers. Place in a 375°F oven for about 10 minutes, until crackers are browned and caramelized.

Sprinkle with white chocolate chips and allow to...

Sprinkle with white chocolate chips and allow to sit for several minutes (until they melt). Spread with a spatula evenly over crackers and immediately sprinkle with crushed candy.

Allow chocolate to set and store in airtight...

Allow chocolate to set and store in airtight container for up to 5 days.

https://mediavine-res.cloudinary.com/video/upload/onvojuocp4vyd3hymbfn.mp4

Cranberry Daiquiri

water

cranberries

simple syrup

orange zest

cinnamon

Goslings rum

lime juice

cranberry syrup

Combine sugar & water in small saucepan. Warm to form simple syrup, swirling pan to dissolve sugar. Chill before using to make cocktail. The extra syrup will keep indefinitely in the refrigerator.

Bring syrup to a boil with orange zest & cinnamon. Add cranberries, reduce heat to low-medium and cook until all berries have popped. Remove from heat and let steep for a half hour. Pass mixture through the strainer, pressing only gently on the solids with back of ladle or spoon (too much pressure turns the syrup into more of a jelly). Goal is clear, bright, dark pink syrup.

Follow procedure for syrup EXCEPT stop as soon as a couple of berries start to pop. Chill. Goal is to leave berries intact and just cooked enough to be edible (the remaining syrup is tasty but too weak in cranberry flavor to use in the cocktail).

Fill a cocktail shaker with ice. Add rum, lime juice & cranberry syrup. Shake and serve up in a martini glass, garnished with poached cranberries.

Kouign-amann is often baked as a hand-held pastry in North America. Here, Claire Saffitz shows the other form the classic Breton pastry can take: a single 9-inch cake.

Classic Kouign-Amann

½ tsp active dry yeast

all-purpose flour,

Tbsps unsalted butter,

Tbsps sugar

tsp kosher salt

When kouign-amann became trendy in North America, it was the individual, hand-held version that popped up in bakeries everywhere. So when Claire Saffitz included a recipe for the classic Breton pastry her book, Dessert Person, she called for making them small, in muffin tins. Here, Saffitz adapts the recipe to the other form the pastry traditionally takes: a single 9-inch cake that’s meant to be served in slices.

Combine 2 Tbsp. warm tap water in a medium bowl and whisk in the yeast to dissolve. Set aside until the mixture is cloudy and slightly puffed, about 5 minutes.

Add ⅓ cup room temperature water to the bowl, then add the flour, melted and cooled unsalted butter, sugar, and salt. Mix with a spatula or wooden spoon until you have a shaggy dough. Knead the dough by hand in the bowl several times to bring it together, then turn it out onto a clean work surface and continue to knead by hand, adding a sprinkle of flour only if the dough is sticking to your hands and/or the surface, until you have a very smooth, supple, and soft dough, 6 to 8 minutes.

Gather the dough into a ball and dust lightly with flour. Place it inside the same bowl and take a photo so you can gauge how the dough rises over time. Cover it with a damp kitchen towel and let sit it in a warm spot until the ball has nearly doubled in size, 1 to 1¼ hours.

While the dough is rising, place the pieces of chilled, salted butter in a mound on a sheet of parchment paper, then fold the sides of the parchment up and over the butter. Use a rolling pin to beat the butter firmly but gently, flattening it into a single layer about ¼-inch thick (beating the cold butter makes it pliable without also making it soft and sticky). Unfold the parchment paper and use a small offset or regular spatula to spread the butter into a 6-inch square, squaring off the corners and straightening the edges, too. Fold the parchment around the butter again to completely enclose it (like you’re wrapping a gift), eliminating any air pockets, and creating a neat square packet. Turn the packet over so the folds of the parchment are facing down and roll across the butter block in both directions with your rolling pin to flatten and even out the thickness. Refrigerate the butter while the dough is rising.

When the dough has nearly doubled, use a fist to lightly punch it down to expel some of the gases produced during the first rise. Turn out the dough onto a piece of parchment paper and flatten with the heel of your hand, also tugging on it to create a square shape about 7 inches across. Wrap the dough in parchment paper like a present, just as you did the butter, and roll across it in both directions several times with the pin to even out the thickness. Transfer the dough to the freezer and chill until the dough is very firm but not frozen, about 5 minutes. Remove the butter block from the refrigerator and let it warm slightly at room temperature while the dough chills.

Remove the dough from the freezer, unwrap, and place on a lightly floured surface (save the piece of parchment for wrapping the dough again later). Unwrap the butter just so the top is exposed, and, using the sides of the parchment paper, turn the block over and place it on top of the dough, positioning it so it looks like a diamond set onto the dough square, with the points of the butter aligning with the midpoints of the sides of the dough. Peel off the parchment paper and discard. Fold each of the four corners of the dough inward one at a time toward the center of the butter block. They should easily meet and overlap slightly in the center and along the sides. Pinch the dough together firmly along all the seams so they seal.

Dust more flour underneath and on top of the dough, which should now completely encase the butter block. Use the rolling pin to lightly beat the dough to flatten and lengthen slightly, then roll out the dough, working it both toward and away from you, to elongate it into a rectangle that’s about three times longer than it is wide and about ¼-inch thick (the exact dimensions aren’t important). Dust the underside with more flour only as needed, and do your best to keep the edges squared-off.

Brush off any excess flour and sprinkle the surface of the dough lightly with some of the remaining ½ cup sugar. Fold the dough in thirds like a letter, first lifting up the bottom third and pressing it into the center, then folding down the top third. This rolling and folding process is called a “turn,” and it creates the layers of butter and dough that make a flaky pastry.

Rotate the dough 90 degrees counterclockwise, dust with a bit more flour if needed, and repeat the rolling out and folding process with a little more sugar. This is your second turn.

Wrap the dough in the reserved piece of parchment paper and refrigerate until the dough is firm and relaxed, 45 minutes to 1 hour.

Lightly brush the bottom and sides of a 9-inch cake pan with some of the 3 tablespoons melted, cooled butter. Press a fresh piece of parchment paper into the bottom of the pan and up the sides, flattening and smoothing the parchment where it overlaps and creases around the sides. Pour all but 1 tablespoon of the remaining melted butter in the bottom of the pan and use a brush to coat the sides with some of the butter, making sure the entire bottom of the pan is covered as well (the remaining butter is reserved for the top). Sprinkle 2 tablespoons of the remaining ½ cup of sugar across the bottom of the pan and shake to distribute, then set aside.

Remove the chilled dough from the refrigerator and unwrap (reserve the parchment). Place on a lightly floured surface so the flap is facing up and the edge of the flap is on the right (if you were to unfold the dough, you would open it to your left like a book).

Roll out the dough again into a long rectangle just as you did before, dusting underneath with more flour if needed. Lightly sprinkle some of the remaining sugar across the surface of the dough and fold in thirds again. Wrap in parchment again and chill until the dough is firm and relaxed, 20 to 25 minutes.

Remove the dough from the refrigerator and unwrap (save the parchment, one last time). Roll out on a very lightly floured surface into a thin square measuring about 15 inches across. Slide the dough onto the reserved parchment paper. Fold the 4 corners inward so they meet in the center, then push the four newly-formed corners toward the center with your hands to create a round. Roll out the dough in all directions until you have a 9-inch round, then use the parchment paper to help you flip over the dough and place upside-down in the prepared pan. Brush the surface of the dough with the remaining 1 tablespoon melted butter and sprinkle with any remaining sugar.

Cover the pan loosely with a damp towel and let sit at room temperature until the dough is puffed and slightly risen, 45 minutes to 1 hour. (Alternatively, the covered pan can be refrigerated up to 12 hours. Do not let it rise at room temperature before baking, as the rise will happen slowly in the refrigerator. Transfer directly to the preheated oven.)

Arrange an oven rack in the center position and preheat the oven to 400°F.

Uncover the pan and transfer to the oven. Immediately reduce the temperature to 350°F and bake until the kouign-amann is deep golden brown and caramel is bubbling around the sides, 35 to 45 minutes. Remove the pan from the oven and let sit for 5 minutes. Place a wire rack upside-down over the pan and invert. Tug on the ends of the parchment to dislodge the kouign-amann from the pan and turn out. Remove the parchment paper and let cool completely before slicing into wedges.

This classic daiquiri recipe keeps it simple with three ingredients shaken to perfection. Make this summer cocktail for warm nights spent outdoors.

Classic Daiquiri

light rum

Forget about the ubiquitous frozen drink served at swim-up bars and on cruise ships. This daiquiri recipe keeps it classy. When mixed properly, three simple ingredients—rum, lime juice, and simple syrup—can create a transcendent experience. The resulting classic cocktail is a light, refreshing, and even bracing (in a good way) sip for leisurely evenings spent alfresco. The drink has origins dating back to 1890s Cuba, but it really thrived in Havana in the 1930s during U.S. Prohibition. During that time, Ernest Hemingway spent much of his time drinking daiquiris at the El Floridita bar. He even earned a namesake version of the summer cocktail, a Hemingway Daiquiri, appended with grapefruit juice and maraschino liqueur.
For this classic daiquiri, you’ll just need the basics. Most of the daiquiris you’ve had at bars were likely made with Bacardi white rum. Opt for a blended rum such as Banks 5 Island for a drink with greater depth, or choose an aged rum, such as Angostura 1919, for a touch of caramel-like richness. Fresh lime juice (squeezed, not bottled!) is essential, and we prefer our sugar syrup shaken, not boiled. Shake the drink vigorously in a cocktail shaker, strain into a chilled coupe glass or Nick and Nora, and garnish with a lime twist.

In cocktail shaker filled with ice, combine rum, lime juice, and simple syrup. Shake vigorously, then strain into cocktail glass. 

Editor’s note: This recipe was originally published in July 2006. For more of our favorite rum cocktails, such as the Mojito, head over here→

This spaghetti is loaded with fresh, citrusy flavor. 

Spaghetti with Crab and Tomatoes

crabmeat,

cherry tomatoes, halved

lemon, zested, juiced

black pepper

extra-virgin olive oil,

kosher salt,

spaghetti

Combine crabmeat, tomatoes, lemon zest, lemon juice, pepper, 1/2 cup parsley, 1/4 cup oil, and 1 tsp. salt in a large bowl.

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and add to crab mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.

Transfer pasta mixture to a serving bowl or platter and top with remaining 2 Tbsp. parsley. Serve immediately.

A quick marinade infuses the salmon with sweet, herbaceous flavor and transforms it into a stunner of an entrée.

3-Ingredient Maple-Cardamom Salmon

olive oil

maple syrup

cardamom

(1 1/2-pound) salmon

Dill (for serving; optional)

In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).
A quick marinade infuses the salmon with sweet, herbaceous flavor and transforms it into a stunner of an entrée.

Preheat oven to 275°F. Whisk oil, maple syrup, and cardamom in a small bowl. Place salmon in a large baking dish and brush with cardamom syrup on all sides. Marinate at room temperature 30 minutes.

Season each side of salmon with 1 tsp. salt. Bake until salmon is firm but still pink in the center, 22–25 minutes (if you prefer salmon more well done, cook an additional 5 minutes).

Flake salmon into large pieces and arrange on a platter. Top with dill, if using.

In this Asian take on summer pasta, noodles are tossed with a lovely orange-peanut dressing and tons of fresh vegetables.

Sesame Soba Noodles with Cucumber, Bok Choy, and Mixed Greens

orange juice

peanut butter

rice vinegar

ginger

orange peel

soy sauce

garlic cloves,

lime peel

dried crushed red pepper, divided

canola oil

soba noodles

Asian sesame oil

(loosely packed) mixed baby greens

baby bok choy, cored, thinly sliced crosswise

English hothouse cucumber,

green onions,

cilantro

mint

peanuts

Puree first 9 ingredients and 1 teaspoon red pepper in blender until smooth. With machine running, gradually add canola oil through opening in lid. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.

Cook soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Using kitchen shears, cut noodles crosswise in 2 to 3 places. Drizzle noodles in strainer with sesame oil and toss to coat.

Place greens, bok choy, cucumber, green onions, chopped cilantro, and mint in large bowl. Add 1 teaspoon red pepper, dressing, and noodles; toss to coat. Season to taste with salt and pepper. Garnish with cilantro sprigs and peanuts and serve.

This refreshing lemon, lime, and bitters recipe gets its spicy kick with a dash of Angostura bitters, keeping it low-alcohol and very refreshing for summer.

Lemon, Lime, and Bitters

club soda

lemon juice

Angostura bitters

The exact origins of this beloved Australian cocktail are murky, but we know it was a favorite of golfers before going mainstream. Many lemon, lime, and bitters recipes call for lemon-lime soda or bottled lime cordial (a.k.a. sweetened lime juice), which you can use if you don’t have fresh citrus on hand. By using fresh juice, simple syrup, and club soda, however, you can tweak the sweetness and acidity of the drink to your liking. You can also add the Angostura bitters with the simple syrup and citrus juice in the beginning, but I like to float it on top at the end, which gives this drink an elegant ombré sunset vibe.
Note for strict teetotalers: This drink does contain a small amount of alcohol due to the bitters. Per The Epicurious Cocktail ABV Calculator, the ABV is roughly 0.6%—slightly higher than commercially produced kombucha.
To make the simple syrup, mix equal parts sugar and hot water in a resealable container and shake until sugar is fully dissolved.

Fill a rocks glass with ice and add 4 oz. chilled club soda (it should fill glass about halfway up). Add 1 oz. simple syrup, ½ oz. fresh lemon juice, and ½ oz. fresh lime juice. Float ½ tsp. Angostura bitters over and gently stir to create an ombré effect.

Chef Michael Schlow of Boston's Via Matta created this dish for Epicurious's [Wine.Dine.Donate](/features/winedinedonate) program. The sweet and tangy strawberries are delicious on their own, but for a more decadent dessert, serve with vanilla ice cream or fresh whipped cream.

Fresh Strawberries with Balsamic Vinegar and Basil

balsamic vinegar

honey

basil

strawberries, trimmed and halved (4 pounds whole berries)

Chef Michael Schlow of Boston's Via Matta created this dish for Epicurious's Wine.Dine.Donate program. The sweet and tangy strawberries are delicious on their own, but for a more decadent dessert, serve with vanilla ice cream or fresh whipped cream.

In large mixing bowl, stir together sugar, vinegar, honey, and pepper. Add basil and strawberries; toss to coat. Cover and chill at least 10 minutes and up to 1 1/2 hours. Serve chilled.

The classic Negroni is an anytime cocktail. The a bittersweet and herbal Italian aperitivo consists of equal parts gin, Campari, and sweet vermouth.

Top 20 epicurious recipes from across the web

The most viewed epicurious recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Strawberry Meringues

Macadamia Nut Blondies

Coconut Cream Poke Cake

Chiles Anchos Rellenos de Queso (Ch...

Peppermint Cracker Toffee

Cranberry Daiquiri

Classic Kouign-Amann

Classic Daiquiri

Spaghetti with Crab and Tomatoes

3-Ingredient Maple-Cardamom Salmon

Sesame Soba Noodles with Cucumber, ...

Lemon, Lime, and Bitters

Fresh Strawberries with Balsamic Vi...

Negroni

Charred Bread with Ricotta and Cher...

Cosmopolitan Cranberry Sauce

Long-Roasted Eggplant with Garlic, ...

Spicy Rhode Island Calamari

Beef Bulgogi

Kansas City-Style Baby Back Ribs

Top 20 epicurious recipes from across the web

The most viewed epicurious recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Meringues

Macadamia Nut Blondies

Coconut Cream Poke Cake

Chiles Anchos Rellenos de Queso (Ch...

Peppermint Cracker Toffee

Cranberry Daiquiri

Classic Kouign-Amann

Classic Daiquiri

Spaghetti with Crab and Tomatoes

3-Ingredient Maple-Cardamom Salmon

Sesame Soba Noodles with Cucumber, ...

Lemon, Lime, and Bitters

Fresh Strawberries with Balsamic Vi...

Negroni

Charred Bread with Ricotta and Cher...

Cosmopolitan Cranberry Sauce

Long-Roasted Eggplant with Garlic, ...

Spicy Rhode Island Calamari

Beef Bulgogi

Kansas City-Style Baby Back Ribs

The most viewed epicurious recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine