Epicurious

5 days ago | epicurious.com | Sheela Prakash

So make this their best Father’s Day from the very start: Let ’em sleep in and then prepare a warm meal, whether it’s something savory—breakfast sausage and fried eggs, perhaps?—or sweet, carb-lover’s treats such as French toast drenched in maple syrup. Here are our best Father’s Day brunch, breakfast, or even breakfast-for-dinner recipes that are sure to make your dad feel celebrated.

5 days ago | epicurious.com | Chris Morocco

I used to come home every year on my birthday to find a slow-motion disaster unfolding in my kitchen. Cabinets ajar, cat panicked, kids counter-surfing, my wife dusted in flour. The goal of all this chaos? To bake me a birthday cake. This annual fiasco was a product of my own doing. The other 364 days of the year, I’m the one doing all of the baking and cooking in my household, and as someone who runs a test kitchen, it is possible I have a hard time letting go of what takes place in my own kitchen.

1 week ago | epicurious.com | Kendra Vaculin

ArrowJump To RecipeSave RecipeSavePrintThis recipe for gambas al ajillo (Spanish garlic shrimp) is far more complex than the short ingredient list and rapid total time (just 15 minutes) might suggest. The key is adding garlic in two stages. First, you’ll marinate raw shrimp in grated garlic (plus paprika and chile flakes). The second dose is sautéed in olive oil until fragrant. The shrimp hits the pan next, sending the garlicky aromas into overdrive.

1 week ago | epicurious.com | Rebecca Firkser

Kick off summer by whipping up some of our best homemade ice cream recipes. For creatures of habit, there are classic combinations like mint chocolate, pistachio, and boozy butterscotch. Looking for a thrill? Try prune-Armagnac, plum with black pepper, or a cannoli-inspired frozen treat. No ice cream machine? No problem. We have plenty of no-churn ice cream recipes—all you need is a way to whip cream and an airtight container for freezing.

1 week ago | epicurious.com | Jesse Szewczyk

Every now and then I fall in love with a food and eat it over and over until I can no longer stand it. The kids online call these “hyperfixation foods.” My most recent obsession was fried eggs. Every morning I would scarf down a plate of them. Sometimes four. Sometimes five. On my most ravenous HIIT class days six. But after months of eating fried eggs every which way—perched on toast, doused in hot sauce, rolled in tortillas—our relationship became strained.