Author: Antoinette Muto
Roasting the tomatoes intensifies their flavor in this simple yet delicious soup.
Author: Molly Baz
Author: Susan Feniger
María de los Angeles Rodrguez Artacho, co-owner with her husband of Bar Jordi, was kind enough to share her recipe.
Author: Helen Yard
Cape Malays were the first to braise lobster in spices, which resulted in this delicious curry, for which many variations exist. Earlier writers specify tamarind juice; more recently this has been replaced...
Author: Lannice Snyman
Author: Sabrina Henderson
Author: Ian Knauer
Author: Jeanne Thiel Kelley
Author: Jennifer Iserloh
Author: Pableaux Johnson
Author: Molly Stevens
Author: David Burke
One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
Author: James Peterson
Author: Joan Nathan
Author: Diane Kochilas
Author: Lillian Chou
Author: Ruth Cousineau
Author: Steve Johnson
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: Rick Rodgers
This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat.
Author: Molly Stevens
Author: Bobby Flay
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth of flavor-which improves over time.
Author: Anna Maria Musco Dominici