Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
Author: Jennifer Martin
Author: Gil Marks
Author: Lora Zarubin
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Author: Liza Davies
Author: Ania Catalano
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Author: Martha Holmes
Author: Carole Chernick
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
Author: Karin Korvin
Author: Andrea Albin
Author: Melissa Roberts
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
Store-bought caramel sauce spiked with a little sea salt makes these fast and easy puddings something special.
Author: Alice Medrich
Author: Shelley Wiseman
Author: Nancy Grubin
Author: Chitra Joshi
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and...
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.
An easy Roasted Beets and Carrots recipe.
Author: Gina Marie Miraglia Eriquez
Author: Molly Stevens
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
This moist cake keeps beautifully for a day or two after you make it.
Author: Diane Rossen Worthington
Author: Shula Udoff