This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the...
Author: Gianni Scappin
Author: Kerri Conan
Author: Dawn Perry
The traditional Italian-American dish gets a halal twist.
Author: Yvonne Maffei
Author: Amelia Saltsman
Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.
Author: Mandy Lee
This is a quick summer dish that capitalizes on juicy tomatoes and requires the stove to be turned on for just a few minutes.
Author: Lukas Volger
Author: Pat Neely
Poaching chicken in a ginger-scallion broth not only flavors the meat, it leaves you with flavorful stock and rendered fat for crisping up fluffy white rice.
Author: Carla Lalli Music
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The classic components of a BLT get enhanced with a spicy, zesty horseradish mayo-the ideal foil for ripe summer tomatoes and salty bacon.
Author: Molly Baz
Almost any sauced pasta will work will here: marinara! puttanesca! carbonara! The only sauces not invited are cream-based ones-sorry, Alfredo.
Author: David Tamarkin
Author: Ina Garten
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This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
Author: Claire Saffitz
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Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its...
Author: Anna Stockwell
We like breadcrumbs here for an old-school cutlet feel, but panko would work just fine in their place.
Author: Dawn Perry
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Author: Lidia Matticchio Bastianich
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Author: Bonnie Sanders Polin, Ph.D,