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Salmon and Corn Chowder

Author: Mary Karlin

Red Lentil Soup

Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.

Crispy Traditional Potato Pancakes

Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes....

Author: Joan Nathan

Roasted Corn with Manchego & Lime

Author: Jean Georges Vongerichten

Beet Pickled Deviled Eggs

Author: Ian Knauer

Deviled Egg Salad Spread

This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.

Author: Rhoda Boone

Asparagus Green Onion Sauté

Author: Melissa Roberts

Meatloaf

A quick and easy Meatloaf recipe.

Sausage Stuffed Mushrooms

Author: Louise Pickerel

Twice Cooked French Fries

Author: Suzanne Tracht

Yucatecan Style Grilled Mahi Mahi

Author: Steven Raichlen

Zucchini Patties with Feta

Author: Engin Akin

Saffron Steamed Plain Basmati Rice

Chelow. The recipe and introductory text below are excerpted from Najmieh Batmanglij's book A Taste of Persia. Batmanglij also shared some helpful cooking tips exclusively with Epicurious, which we've...

Author: Najmieh Batmanglij

Lobster Cantonese

This is the kind of over-the-top meal guests will talk about for days afterward, and it's actually much easier to prepare than it might seem. Lobster, ground pork, and a host of Asian condiments create...

Author: Paul Grimes

Artichokes Braised in Lemon and Olive Oil

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before...

Author: Maggie Ruggiero