The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust...
Author: Walter Manzke
The Epicurious test kitchen baked up the most popular versions of banana bread on our site to discover what we like (or didn't like) about each one. Then we made our ultimate version: a sweet, nutty, and...
Author: Rhoda Boone
Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife,...
Author: Marco Canora
This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked, if you like.
Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious and a great...
Author: Lourdes Castro
We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
Author: Melissa Roberts
It's all about the layers and ruffles in this dramatic seasonal pie.
Author: Anna Stockwell
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight...
Author: Nick Fauchald
Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.
Author: Gina Marie Miraglia Eriquez
Author: Gloria Kaufer Greene
Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.
Author: Kevin West
Bread Pudding with Spiced Rum Sauce "During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann Arbor, Michigan. "The bread pudding was served with...
Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.
This signature dessert from New Orleans is a classic Creole dish.
This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately).
Author: Claudia Roden
This well-seasoned butter will douse each ear of corn with flavor as it melts.
Author: Chris Morocco
Author: Jamie Elizabeth Flick
Author: Shelley Wiseman
Author: Melissa Hamilton
Author: Michael Symon
This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.
For Mussels, Garlic butter is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.
This simple salad makes use of two summer favorites: fresh ripe corn and perfect plum tomatoes.
Author: Katie Morford
Author: Steven Raichlen
Sticky Rice with Mango
Author: Claudia Roden
Sautéing is another fast way to make a meal, especially when the pan juices are turned into a sweet and savory sauce, as they are here. This comforting dish features an array of autumn ingredients-apples,...
Author: Curtis Stone
A little grated Parmesan sprinkled on top is a nice addition.
Author: Jean Jamieson
Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon takes on a light, smoky woodiness from grilling...
Author: Bill Jones
Make this Chop Suey recipe for a dinner that's endlessly customizable and easy to make with whatever you have on hand.
Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or...
Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder. You'll need to start this dish one day...
Author: Jeanne Kelley
Author: Sandy Ingber
Author: Denis Blais
Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.
Author: Sue Li
Packaged bow-tie noodles,large and small, quickly replaced the flat homemade egg noodles in the American version of kasha varnishkes. The trick to a good kasha varnishke is to toast the whole-grain buckwheat...
Author: Joan Nathan
Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer a small noodle such as shells or bowties. Despite...
Author: Mitchell Davis
Author: Gordon Ramsay
Grilled Tuna Salade Niçoise
Author: Thomas Keller
An easy Pasta with Spicy Sun-Dried-Tomato Cream Sauce recipe
Author: Hollander Finegold