“I don’t have time” should never be an excuse to skip breakfast. Take this overnight oat–chia pudding hybrid, which comes together in barely 10 minutes. (I’m betting that’s less time than it takes to ...

Step 1 IF USING A FOOD PROCESSOR: Pulse 1 cup (113 g) whole wheat flour, ¾ cup (96 g) brown rice flour, ¾ cup (76 g) old-fashioned rolled oats, 1 tsp. baking powder, ½ tsp. ground fennel seed, and ½ t...

For those who might shudder at the thought of eating raw hardy greens like collards or kale, this vibrant side inspired by the French bistro classic leeks vinaigrette is the answer. Simmered past sque...

In the midst of a rich meal, something fresh and acidic keeps your taste buds awake. Where lettuce splashed with vinaigrette can feel like an afterthought, a juicy, savory-slanting pear salad is worth...

Dear Epicurious readers,  Every day we offer you must-make dinners from our Test Kitchen, inspiring menus for every occasion, showstopping desserts, and clever cocktails. This holiday season, we are ...

Crust Step 1 Whisk 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ¼ tsp. baking powder, and 1⅔ cups (208 g) all-purpose flour in a large bowl. Add 2 oz. chilled cream cheese, cut into 1″ p...

This creamy, always comforting slow-cooked rice pudding is scented with cardamom and sometimes topped with nuts or dried fruit. Versions of it exist across South Asia and beyond, each one slightly dif...

A simple swap from water to apple juice transforms this basic bread recipe into a subtly sweet loaf that is perfect to tear into at breakfast time with a smear of good butter on top, but it also takes...

Step 1 Place 1–1¼ lb. boneless New York strip steak (1–1½” thick), cut into 1″ pieces, 1 Tbsp. dried oregano, 2 tsp. onion powder, 2 tsp. sugar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morto...

This is a Japanese-style rice porridge known as okayu. I ate this every morning in the early weeks of postpartum after my first daughter was born. It’s what our family reaches for whenever we need a s...