Epicurious recipes

There's no torch required for this crème brûlée French toast–this breakfast casserole gets its name from the sweet, fragrant custard base used to make it.

There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.

Here, you can use any greens that will wilt! Chard, kale, spinach… but a combination of spinach, wild garlic and nettles (as you see in the photo) is exceptionally good. This recipe is inspired by an Azerbaijan minced meat khingial recipe, but as always, I try to create a vegetarian version so my husband can enjoy it with the rest of the family.

Achieve cooked-all-day depth in under an hour with these tender pork chops, simmered in a rich cider gravy.

This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.

A vegetable quiche for Sunday brunch is a mild to moderate challenge for the average home cook—memorable quiche, on the other hand, is a prize not easily won.

This super easy risotto recipe has step by step instructions and video showing you how to make risotto. It is going to be your go-to forever!

The dish your Easter brunch has been waiting for.

When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread’s shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.

Every editor who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. We think you’ll do the same.