Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person...
Author: Paula M. Shaw
Author: Alexis Touchet
Author: Brenda Louch
Author: Douglas Rodriguez
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Author: Gina Marie Miraglia Eriquez
Author: Stacey Nyman
The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added...
Author: Mai Pham
Author: Lillian Chou
Author: Ardie A. Davis
A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.
Author: Eric Werner
Author: Joe Gannon
How to make homemade Grandma-style pizza, with recipes for the tomato sauce, pizza dough, and the rectangular-shaped pie itself.
Author: Alfia Muzio
This classic diner mash-up of a grilled cheese sandwich and a hamburger is stuffed with thick, sweet rings of pan-seared onion.
Author: Anna Stockwell
Author: Ed Kenny
Author: Bruce Aidells
No Thanksgiving spread is complete without greens. Stir-fried bok choy, with its almost bitter leaves and sweet, succulent stems, offers a nice touch of simplicity in the middle of a rich meal.
Author: Lillian Chou
Author: Nigella Lawson
Steam these soup dumplings in batches and eat them when they're at their best-hot out of the steamer.
Author: Anita Lo
Author: Maria Helm Sinskey