This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich...
Author: Louisa Shafia
Author: Karen Stabiner
A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that...
Author: Susan Spungen
If you like things extra spicy, pass some chili sauce at the table.
Author: Joel Fuhrman, M.D.
Author: April Bloomfield
Author: Farid Zadi
Author: Julia Shure
The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added...
Author: Mai Pham
It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges, and pleasantly bitter radicchio.
Author: Anna Stockwell
Author: Bruce Aidells
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
Author: Zita Wilensky
Author: Sheila Lukins
Author: Bon Appétit Test Kitchen
Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.
Author: Janet A. Zimmerman
Author: Bruce Aidells
Author: Bon Appétit Test Kitchen
Author: Darina Allen
Author: Cathal Armstrong
Author: Melissa Roberts
Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but while the recipe has been in the family for years,...
Author: Stephanie Pierson
Author: Bon Appétit Test Kitchen
Author: Nancy Verde Barr
Author: Andrea Webster
Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and...
Author: Lillian Chou
Author: Molly Stevens
Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.
Author: Joan Nathan
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.