Author: Cynthia LeJeune Nobles
You'll need your favorite seafood seasoning and your biggest pot for this boil (also called Frogmore Stew, One-Pot, or Farmer's Seafood Boil) brimming with plump shrimp, sweet corn, smoky sausage, and...
Author: Rhoda Boone
By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing...
Author: Melissa Roberts
Author: Rick Tramonto
The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
Author: Eleanor Topp
Author: Stanley Tucci
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
The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before using it (or before buying it, if possible - one...
Author: Cara Brunetti Hillyard
Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or...
Mango Chutney is the one we think of as the "original" and most traditional of all chutneys. It goes well with curries, chicken, pork, lamb, and game.
Author: Eleanor Topp
Author: Lidia Matticchio Bastianich
An easy Mustard Cream Sauce recipe
Bourbon brings out a smoky flavor in this homemade barbecue sauce.
Author: Steven Raichlen
Author: Edna Lewis
Author: Nancie McDermott
Author: Ruth Cousineau
Author: Julia Child
Author: Suzanne Tracht