Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. At Wessel family Christmases at Grandmother...
Author: Kris Wessel
Author: Gina Marie Miraglia Eriquez
To bring together the flavors of this slow cooker dinner idea, combine this pork shoulder recipe with salsa and spices.
Author: Catherine McCord
(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the flavor of whatever seasoning it's cooked in. Serve...
Author: Cecilia Hae-Jin Lee
This risotto is a delicious way to add vibrant color - and a bit of Italy - to the normally muted Thanksgiving table.
Author: Lillian Chou
Author: Samin Nosrat
Author: Gina Marie Miraglia Eriquez
Author: Tracey Seaman
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't...
Author: Judy Rodgers
Author: Joyce Goldstein
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Author: Nils Bernstein
I love the floral notes that fresh masa adds to these rich corn pancakes. You can also make them with masa harina for breakfast or brunch.
Author: Alan Delgado
Author: Lisa Zwirn
Author: Alain Rondelli
Author: Mariana Crespo
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
Author: Rick Rodgers
Frozen fava beans make easy work of this fragrant rice dish, but if you have access to fresh favas, it makes for a delicious springtime stunner.
Author: Najmieh Batmanglij
Author: April Bloomfield
Author: Paul Grimes
The freshest corn is so delicious that you don't need to bother cooking it. Simply toss the kernels with vinaigrette, tiny heirloom tomatoes, and steamed lobster. What's not to love? It's no question.
Author: Emeril Lagasse
Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this pasta sauce flavorful, thick, creamy, and totally vegan. But the crunchy topping may be the best part of all.
Author: Kendra Vaculin
Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine...
Author: Anna Stockwell
Author: Diane Rossen Worthington
Author: Steven Raichlen
A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.
Author: Alison Roman
Author: Kurt Beecher Dammeier