Lemon makes the perfect foil for carbonara's salty richness. You may never go back.
Author: Chris Morocco
Author: Paula Wolfert
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Author: Mindy Fox
Author: Ryan Hardy
Author: Paul Grimes
We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with crispy fried capers and salmon roe (if you're feeling...
Author: Anna Stockwell
Author: Ardie A. Davis
I found this in Cooking Light in an article about fresh spring vegetables. This one uses two of those, baby artichokes and asparagus. Baby artichokes are tiny artichokes (usually no bigger than a large...
Author: ksduffster
What's the fastest way possible to roast a turkey for Thanksgiving? Skip the whole turkey: instead, roast bone-in breasts and legs. (If you don't want to butcher a turkey yourself, you can buy them in...
Author: Anna Stockwell
Author: Ila Walrath
Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.
Author: Samin Nosrat
Author: Maria Helm Sinskey
Author: Adeena Sussman
Get rid of the extraneous ingredients in a classic wedge for a salad that sparks joy: crunchy iceberg, creamy avocado, and a rich, tangy dressing.
Author: Molly Baz
Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Try all or a combination of the following: cilantro, tarragon, mint, basil, dill, chives, watercress, and sorrel....
Author: Olia Hercules
These veggie patties are streamlined enough for a weeknight dinner, packed with protein, and deeply savory thanks to mushrooms and mellow white miso.
Author: Chris Morocco
This fragrant, hearty stew is traditionally cooked in an earthenware dish on the stove-top, but a slow cooker does the job almost as well.
Author: Anna Francese Gass
I've made this stir-fry with a variety of cabbages that we get in our farm share, including savoy and napa, but it's also quite delicious with regular old green or purple cabbage and even finely shredded...
Author: Chitra Agrawal
Recipe is from the Essential Mediterranean cookbook. I'm not that fond of raw fennel, but roasted fennel is something else. The combination of fennel and orange makes for a delicious salad and a great...
Author: DailyInspiration
Beating the butter and sugar properly gives Yotam Ottolenghi's individual mini almond cakes lift, but they will still be moist and marzipan-y in the center.
Author: Yotam Ottolenghi
A light, fresh supper meal - choose lemons that are firm, heavy and fragrant to ensure that they're juicy.
Author: English_Rose
Author: Cynthia Wilson
Author: Travis Lett
We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper-they're great flavors with the creamy lemon sauce.
Author: Donna Hay
Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.
Author: Andy Baraghani
Fingerling potatoes roasted with garlic in a lemon-dill vinaigrette.
Author: Michael Symon
Author: Rick Tramonto
_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared some helpful tips exclusively with Epicurious,...
Author: Elizabeth Andoh
Author: Nick Malgieri