(Tamales de Guajolote con Mole Negro) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart....
Author: Zarela Martinez
Author: Nancy Grubin
Sandwich this burger between English muffin halves or serve with lots of arugula.
Author: Gil Marks
Author: Ruth Cousineau
Author: Jeanne Kelley
Author: Francine Maroukian
Author: Giada De Laurentiis
Author: Paul Grimes
Author: Lillian Chou
Author: Selma Brown Morrow
Author: Marcus Samuelsson
Author: Catherine McCord
Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine...
Author: Anna Stockwell
Author: Nigella Lawson
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: Leah Chase
Author: J. M. Hirsch
Author: Anne C. Kelley
Author: Ardie A. Davis
Author: Roxanne Russell
The yuzu kosho-inspired chile sauce bursts with acidity and heat and complements virtually any fish.
Author: Chris Morocco
Author: Marlena Spieler
Author: Abigail Kirsch
Author: John Currence
Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother...
Author: Polly Tafrate
Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.
Author: Alejandro Junger
Author: Ruth Cousineau