Here’s a gluten-free ice cream from Epicurious member Lorelei Lee of Philadelphia, complete with the taste of carrot cake. A cooling treat, this dish is perfect for a sunny day. Cream cheese, sugar, and milk provide the backbone for the simple dish, while cinnamon, ginger, nutmeg, and shredded carrot give it that carrot cake feel. Like most homemade ice creams, this dessert should be eaten within a few days.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.