Epicurious

Spicy harissa, a hot pepper sauce, plays off sweet raisins perfectly. —Murphy

All the different textures make this meal vibrant and unique. —Zakarian

This recipe comes from MariaElena Sikolas-Toledo and her mother, Kathy Katevatis Sikolas, who has been cooking since she was 12 years old and, reports MariaElena, she "continues to titillate the taste buds of those lucky enough to sit at her kitchen table." According to MariaElena, dried cod fish pie is exclusive to the Greek Island of Cephalonia, where Kathy Sikolas was born and raised. Cephalonia is the largest of the islands in the Ionian Sea and "has a rich, varied cuisine." While the dish is not difficult to make, the recipes is a bit time-consuming, especially if you make your own phyllo dough, which MariaElena insists "is worth the extra elbow grease." If you don¿t want to make homemade phyllo dough, use one package (two sheets) of frozen puff pastry. When using puff pastry, don¿t oil the baking dish and rather than oiling the top of the pie, brush it with an egg wash, which is one egg, lightly beaten with a splash of water. The time commitment required for this recipe is also due to the fact that the dried cod needs to be rinsed, soaked, and poached before you can make the filling. Keep in mind that brands of salt cod can vary in their degree of saltiness so while 24 hours may be sufficient for some, the full 36-hour soak will be required for others. To test the cod, simply taste a small piece after one day—it should be pleasantly salty but not overwhelming.

Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. The enriched yeast dough is a snap to make and even easier to shape into decadent, delicious cinnamon rolls. Best of all, the rolls can be baked ahead and reheated for a fresh-from-the-oven breakfast treat. For more on cinnamon rolls, including tips from Malgieri, see Classic Recipes: Cinnamon Rolls.

Cookbook author and food photographer Lara Ferroni created this classic doughnut recipe exclusively for Epicurious. For Ferroni's doughnut-making tips and more recipes, see our complete guide to homemade doughnuts. We've included two glaze options, sugar and chocolate, but these doughnuts are terrific on their own or simply dusted with confectioners' sugar. If your kitchen is on the cold side, an easy way to create a warm place for the dough to rise is to turn the oven on to 250°F, and set the bowl of dough or the baking sheet of doughnuts on top.

This dish has a French feel. You can enjoy it morning, afternoon or night, and you'll definitely want to. -Mendelsohn

If these minty, chocolate-dipped marshmallows remind you of a certain popular candy, you're right—we had them in mind, because they're one of our favorites. But we're also very fond of this chewy, lighter-than-air incarnation. For a more traditional take on marshmallows, see our recipe for Homemade Marshmallows . And see Make Your Own Marshmallows for additional recipes and tips.

The ongoing love affair with salted caramel is here to stay because it's so darn good. A quick dip in chocolate, along with a tiny sprinkle of sea salt, can only make these modern marshmallows that much more enticing. For a more traditional take on marshmallows, see our recipe for Homemade Marshmallows . And see Make Your Own Marshmallows for additional recipes and tips.

If you love lemon candy that has some honest pucker to it, these are for you. There's nothing wimpy about them. For a more traditional take on marshmallows, see our recipe for Homemade Marshmallows . And see Make Your Own Marshmallows for additional recipes and tips.

For these soda fountain–inspired marshmallows, we added chocolate-malt syrup to our classic marshmallow recipe. The result is a squishy, chewy take on a chocolate malted milkshake that won't melt (unless you roast them over a fire) if you decide to take them camping. See Make Your Own Marshmallows for more recipes and tips.

This is our tried-and-true no-fail recipe for classic marshmallows. You won't believe how easy it is to make these soft, sweet treats at home. Once you make the basic recipe, check out the cook's notes for tips on adding different flavors, colors, and mix-ins, as well as how to cut marshmallows into different shapes using cookie cutters. See Make Your Own Marshmallows for more recipes and tips.

Fans of candied grapefruit peel will love the chewy bits of candied zest in these marshmallows. For a more traditional take on marshmallows, see our recipe for Homemade Marshmallows . And see Make Your Own Marshmallows for additional recipes and tips.

These vanilla bean–speckled marshmallows have a more pronounced vanilla flavor than our classic Homemade Marshmallows , plus an adults-only hint of bourbon. See Make Your Own Marshmallows for more recipes and tips.

Cinnamon, nutmeg and a secret ingredient make this mouthwatering cheesecake anything but ordinary. Cool and creamy with just the right amount of spice...it’s absolutely irresistible!

Fantastic to take as a hostess gift, this fragrant bread is packed with goodness and a few tasty surprises.

Delicious and fast-fix sweets with a trio of favorite flavors—chocolate, marshmallow and peanut butter—are so easy to bake when you start with puff pastry sheets.

Your family will enjoy the homemade taste and old-fashioned goodness of this delectable apple strudel. It’s made with prepared puff pastry, so it’s easy and delicious.

Mussels, halibut and shrimp flavored with chicken broth and white wine makes an outstanding fish soup that’s ready from the start in 30 minutes.

All the great flavors of your favorite guacamole are combined in this easy-to-make soup that’s ready in a snap.

Short ribs, aromatic vegetables and herbs braise in wine-infused sauce until the meat nearly falls off the bone, and is served with a smashing combination of mixed fall vegetables.