Author: Bobby Flay
Author: Peter Hoffman
The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao.
Author: Chris Morocco
Author: Susie Fishbein
Author: Alexis Touchet
Author: Karen Stabiner
Crispy, golden, juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious - they're also a symbol of prosperity for the coming year.
Author: Molly Wizenberg
This braise is traditionally made with lamb, but has been replaced here with cremini mushrooms to create a vegetarian version.
Author: Najmieh Batmanglij
Author: Sheila Lukins
Author: Rebekah Peppler
Author: Chris Schlesinger
Author: Jeff Edmunds
Author: Kathryn Matthews
Author: Rawia Bishara
Author: Farid Zadi
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
An easy Pork Dumplings recipe
Author: Gil Marks
Author: Seamus Mullen
Author: Roger Berkowitz
Author: Lillian Chou
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty finding a shoulder, use venison shanks instead....
Author: John Besh
Author: Jayne Cohen
I used to be put off poaching chicken as I feared it was more complicated than my simple fried version. But it's actually much easier, because while the chicken poaches you can prepare the rest of the...
Author: Amelia Freer
Author: Jennifer Iserloh
Cooking a large piece of salmon fillet couldnt be easier and helps ensure that the fish stays flaky and moist. The crushed caraway seeds in the glaze add a subtle twist to the classic honey and mustard...
Author: Lillian Chou
Author: Judith Fertig
Author: Gina Marie Miraglia Eriquez
Author: Claire Saffitz