Skip to main content
Epicurious
Cookbooks

Summer Pudding

I always remember my childhood summers in Vermont as a procession of summer puddings made with raspberries, blueberries, blackberries, or currants as they came along. This old-fashioned dessert couldn’t be simpler to put together, and you can do a single portion in a small cup mold. You can even make Summer Pudding in winter when you may have bought from the local street stand more berries imported from South America than you can eat up.

Cooks' Note

If you can’t find really thin-sliced white bread (such as Arnold’s), you can use the standard slice and cut it in half horizontally with a serrated bread knife—not an easy task, but if it breaks, you just patch the pieces back together.

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Heavenly Halva Cake
Serve a thick slice for breakfast or an afternoon pick-me-up.
Vodka Gochujang Pasta
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
White Bean Turkey Chili
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.