A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.
Author: Ina Garten
Author: Michael Mina
"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell's restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating,...
Author: Maggie Ruggiero
Author: Bobby Flay
Serve with some crusty bread.
Author: Janet Fletcher
Author: Gil Marks
Author: Barbara Kafka
English pancakes are different from American pancakes. They are much thinner and contain no leavening. They are closer to a French Crepe, only slightly thicker. Traditionally they are served on Shrove...
Author: Darren McGrady
Author: Melissa Clark
An easy Sweet-Potato Latkes recipe
Author: Gil Marks
Author: Ruth Cousineau
Author: R. A. Street
Author: Elizabeth Horton de Meza
Author: Lidia Bastianich
Author: Lisa Zwirn
Author: Ghillie James
Author: Jasper White
Author: Susan Spungen
Author: Scott Snyder
Author: Jamie Shannon
The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks that dot many menus around the country. Pair them...
Author: Ian Knauer
Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.
Author: Anna Stockwell
Author: Nina Simonds
Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. Make sure to make a deep impression in the...
Author: Siobhan Adcock
In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for serving with potatoes. Tender roasted garlic adds...