Author: Grace Young
Author: Sara Bonisteel
We're flipping the script and marinating after grilling. In this case, it's meaty flank steak in a spicy-sweet soy sauce-brown sugar-Sriracha mixture.
Author: Claire Saffitz
Author: Susie Theodorou
Author: Katie Sullivan Morford
Author: Bon Appétit Test Kitchen
Author: Maya Kaimal
Author: Ginny Leith Holland
Author: Jessica Hirschman
Author: Chris Morocco
On a recent visit to London, Knauer overheard a local in a pub ordering a "Guinness and Black" - which turned out to be the famous Irish stout plus a shot of blackberry brandy. That combination is also...
Author: Gabrielle Hamilton
Author: Kay Chun
This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
Author: Joan Nathan
Your blender does most of the work for you to make this decadent mousse: no eggs, no double boiler, no extra fuss. It's the perfect make-ahead dessert for an impressive holiday meal.
Author: Anna Stockwell
Author: Fergus Henderson
If plums aren't available, pears are an easy alternative. And with calories this low, go ahead-indulge in seconds!
Author: Peter Hoffman
Author: Paul Grimes
Author: Mary Cech
Author: Donald Link
Author: Paula Zsiray
Pots de crème are little baked custards with a fancy name. A pinch of salt in these custards heightens the caramel flavor. Cover the baking pan of custard cups with aluminum foil; it makes for the most...
Author: Curtis Stone
Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.
Author: Andrea Bemis
Author: Cindy Mushet
Author: Faye Levy