Author: Melissa Clark
Author: Neelam Batra
Author: Ming Tsai
Author: Tina Miller
Author: Liz Armstrong
Author: Stacey Siegal
Author: Paul Grimes
Light and ultrasavory, this is a spread that's definitely worth making - it requires a minimal amount of work and tastes better than any store-bought version. And if you have any left over, you're in luck...
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 Mexican classics, check out the...
Author: Sergio Remolina
This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
Author: Lauren Chattman
Author: Charlie Trotter
Author: Linnea Johansson
If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn't a bad thing at all.
Author: Chris Morocco
Author: Andrea Albin