This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.
Author: Baija Lafridi
Author: Rick Tramonto
Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention and stirring. The other uses sweetened condensed...
In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican...
Author: Jeanne Thiel Kelley
Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.
This chai recipe-inspired by versions in India-combines black tea, spices, and milk. The savory notes from black pepper and cardamom in this version give it a wonderful aromatic complexity.
Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator. It's a project that easily fits into your culinary repertoire. An easy homemade pickle Relish
Author: Ian Knauer
This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.
An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.
Author: Lynn Brown
In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.
Author: Mario Batali
Author: Bon Appétit Test Kitchen
Martha mastered this classic dish during the couple's time in Italy. It's still one of her favorite recipes.
Author: Martha Holmes
A Beef and Bean Chili recipe, a fine version of a hearty classic.
Bourbon brings out a smoky flavor in this homemade barbecue sauce.
Author: Steven Raichlen
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the...
Author: Gianni Scappin
Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank of untreated Western red cedar made specifically...
Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in origin, where did the name come from? According to...
The Portuguese soup caldo verde is ideal cool weather comfort food. It is full of good-for-you greens and potatoes, while sausage keeps things porky and satisfying.
Author: Ruth Cousineau
Author: Maggie Ruggiero
Author: Paul Grimes
This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in...
Author: Kerri Conan
Author: Victoria Granof
Author: Sergio Remolina
"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: Chris Shepherd
Of all the rums we tried for this recipe, we liked Myers's best. But Oronoco, a new white rum from Brazil, also made a beautifully balanced drink.
Author: Fran McCullough
Author: Mark Weatherbee
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.
Author: Andrea Albin
Author: James Beard
This is part of the recipe Chicken Wings Five Ways.
Author: Alexis Touchet
Author: Ellie Krieger
Author: Peter Reinhart