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Chestnut and Wild Mushroom Stuffing

Author: Traci Des Jardins

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.

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

Celery Root Salad

Author: Ruth A. Matson

Adobo Turkey with Red Chile Gravy

This is no ordinary turkey. Food editor Lillian Chou blended toasted guajillo and ancho chiles with a range of spices and aromatics to create a brick-red _adobo_ sauce that seasons both the bird and its...

Author: Lillian Chou

Trout Meunière, Old Style

Author: Tom Fitzmorris

Baked Eggs with Bacon and Spinach

Author: Bon Appétit Test Kitchen

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

Sausage Stuffed Mushrooms

Author: Louise Pickerel

Twice Cooked French Fries

Author: Suzanne Tracht

Raised Waffles

Author: Marion Cunningham

Lemon Mint and Tabbouleh Salad

An easy Lemon-Mint and Tabbouleh Salad. If you have trouble finding plain bulgur (cracked wheat), use one cup of bulgur (but not the seasoning packets) from two boxes of wheat salad mix, found in the rice...

Roast Turkey with Giblet Gravy

Author: James Peterson

Tortilla Crusted Tilapia

Author: Lisa Fain

Meatloaf

A quick and easy Meatloaf recipe.

Zucchini Patties with Feta

Author: Engin Akin

Spinach and Orzo Salad

Author: Liza Schoenfein

Cheddar, Bacon, and Fresh Chive Biscuits

Author: Bon Appétit Test Kitchen

Easy Tart Crust

An easy Easy Tart Crust recipe.

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

Sauteed Dandelion Greens

Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America,...

Author: Gina Marie Miraglia Eriquez

Arroz Blanco (Mexican White Rice)

Author: Sergio Remolina