Cheryl Day

Nov 7, 2023 | epicurious.com | Yossy Arefi |Cheryl Day |Allyson Reedy |Jesse Szewczyk

Peanut butter and jam are great friends in a sandwich and are even better in this cake. Here, sweet and tart raspberry jam is swirled through a perfectly tender peanut butter and sour cream cake. I love using raspberry jam and some fresh raspberries here, but blackberries would be delicious, too, or even grapes when Concord grapes are in season (just seed the grapes first). Use creamy conventional peanut butter like Skippy or Jif for the best texture.

Oct 25, 2023 | epicurious.com | Amy Mastrangelo |Sam Worley |Zoë François |Cheryl Day

There's a baking contest at the Iowa State Fair devoted entirely to sour cream raisin pie. Likely brought over from Germany by Mennonite communities, raisin pie soon garnered popularity across the American Midwest. I believe that this pie's story must be tied to the funeral pie, also known as raisin pie (or rosine pie, using the German word for raisin). Funeral pie was traditionally served with a meal prepared for the family or friends following a funeral.

Oct 11, 2023 | epicurious.com | Molly Baz |Giuliano Hazan |Ixta Belfrage |Cheryl Day

The reason this pasta dish is over-the-top fantastic is because you go a tiny final step to crisp up the cooked orecchiette before it goes swimming in its spicy sausage ragù. A few minutes, one measly extra skillet-that's all it takes. I repeat, YOUR PASTA WILL BE CRISPY. You'll use only a half pound of pasta for this dish because it's loaded with greens and sausage and burrata, but I promise it will be enough to fill four bellies. This recipe was excerpted from 'More is More' by Molly Baz.

Oct 11, 2023 | epicurious.com | Molly Baz |Maren Ellingboe King |Dan Clapson |Cheryl Day

Sorry to all the classic ketchup-slicked meat loaves of yore. There's a new hot loaf in town. It's still a bread-bound, rich loaf of meat, but we're skipping the ketchup and onion and building flavor with Italian sausage as the base and grated garlic, Parmesan, and mozzarella as the flavoring agents. This loaf is allll about the interplay of crisp and tender. Cheese oozes out of every slice, and to take it OTT, we fry each slice in a skillet until crispy and browned.

Oct 11, 2023 | epicurious.com | Molly Baz |Cheryl Day |Maren Ellingboe King |Andy Baraghani

Potatoes and aioli-a match made in heaven. You could stop right there and have yourself a real nice time. Orrrr, you could throw a bunch of fried herbs, capers, and cornichons into the mix and have an unforgettable one. Frying woody herbs tones down their bitterness and intensity, leaving behind pure herbaceous flavor, so you can use a lot of them without overwhelming your palate. If watching sports is your thing or whatever, add these to your next gameday lineup. They'll dominate, I promise.