Author: Elizabeth Andoh
An easy Pinto Beans recipe. These can be made one day before serving.
Author: Jack McDavid
Author: Jean Anderson
Author: Alexis Touchet
Author: Julie Richardson
Author: Ed Kenny
Author: Melissa Roberts
Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween? Tossing it with pumpkin-hued vegetables lusty with garlic...
Author: Melissa Roberts
Author: Marie Devito Crowley
Easily split this decadent swirled chocolate pudding in half to make it a romantic dessert for two.
Author: Zakary Pelaccio
Put on your winter whites for this elegant dessert featuring spiced, wine-poached pears, ladyfingers, and a white chocolate-mascarpone mousse.
Author: Dede Wilson
Author: Mary Tripoli
Author: Sara Jenkins
Author: Gail Glickman Horwood
Author: Zita Wilensky
Editor's note: This recipe is adapted from Sardinian chef Raffaele Solinas. Solinas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. In this...
Author: Raffaele Solinas
Author: Gina Marie Miraglia Eriquez
Author: Stephan Pyles
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you cant find beets or turnips...
Author: Rhoda Boone
Author: Bon Appétit Test Kitchen
Author: Maneet Chauhan
A cool treat inspired by spumoni, the classic Italian frozen dessert of ice cream, whipped cream, rum, nuts, and candied fruit.
Author: Rochelle Palermo
Author: Larraine Perri
You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.
Author: Ronna Welsh
UPDATE: Seeing this message in the iPhone app? If this is not the recipe you were looking for, please update to the latest version of the app from the Apple store. Please note that you must be on iOS version...
Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich