Epicurious

The super-seasonal, crowd-pleasing chicken your Passover Seder needs.

Creamy on the inside and crackly on the outside, this kugel is completely irresistible.

Make this stunning flourless pink and green cake for Passover or to end any and every spring celebration.

A pinch of cayenne and two kinds of mustard give this sweet and savory condiment a kick.

A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without the frosting).

End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.

This all-green salad is studded with creamy avocado, crunchy cucumbers, and asparagus, and punctuated by tons of fresh dill and basil. The varied shades of green look like spring in a bowl.

Start off a holiday meal in the freshest way possible: With crunchy radishes dipped in olive oil and then into flavorful herbed salt.

We made tender short ribs even more irresistible with subtle five-spice powder and a bright root vegetable mash.

These fluffy pancakes get an extra dose of nutrition (not to mention serious crunch) from a combination of poppy and sunflower seeds. Use any citrus you like for the batter, but we're especially fond of how oranges pair with the rosemary-infused maple syrup. All-purpose flour may be substituted for spelt, however we love the unique nuttiness that spelt brings to this recipe.

Anyone who loves to dip their bacon or sausage in maple syrup will flip for these sweet and savory flapjacks. To complete the trilogy of perfect breakfast foods, we recommend topping your stack with a fried egg before diving in.

These decadent silver dollar-style pancakes are inspired by the classic British banoffee pie but are completely free from refined sugars—and they're gluten-free to boot. Sticky and sweet dried dates are soaked in hot water and blended to create the luxurious toffee-like "caramel." If you're feeling extra indulgent, whip up a batch of Coconut Whipped Cream to go on top.

These stuffed waffles couldn't be easier; you don't even have to make batter! They combine the flakiness and flexibility of puff pastry with the golden brown, crispy exterior of a waffle. Use one of the suggested sweet or savory fillings below, or experiment with your favorite flavor combinations to make the puffles of your dreams.

Thin, crisp toast has never let me down. Making a batch while I mull over what’s for dinner always saves me, later, when kids are circling or a guest arrives early. It must be made from stale bread—a fresh loaf is difficult to slice very thin, which is what you must do for crunchy, tender, non mouth-injuring toast. A 350°F oven will help make toast for a crowd without much risk of burning (as long as you use a timer and stand by vigilantly!).

Be sure to start this recipe a day early to allow plenty of time to soak the beans.

This recipe includes a little citrusy butter melted over the vegetables once they are out of the oven.

Here at Epicurious, we're big fans of the nutty, fruity buckwheat-biscuit shortcakes in Alice Medrich's cookbook, Pure Desserts. So we created a version we can enjoy all year long. Cooking dried apricots in Earl Grey tea with a vanilla bean infuses them with sweet spices that pair nicely with the earthy bitterness of buckwheat flour. Don't forget to freeze the butter for 1 hour before grating.

Tangy, luscious crème fraîche can easily be made by combining 1 cup of cream with 1 tablespoon buttermilk. Stir to mix completely, then leave at room temperature, covered with a clean towel, overnight. Stir to thicken slightly, and refrigerate until ready to serve.

Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.