Author: Margaret M. Johnson
Author: Ronnie Venturoli
Author: Ruth Cousineau
Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.
Author: Chris Morocco
Author: Ming Tsai
Author: Zanne Stewart
Author: Shawn McClain
Editor's note: Chef Donald Link of New Orleans restaurants Cochon and Herbsaint, shared this recipe as part of a special Mardi Gras celebration he created for Epicurious. Boudin, the king of Cajun food,...
Author: Donald Link
Author: Paul Grimes
Author: Claire Saffitz
Serve these pillowy rolls along with the ham and set out small bowls of your favorite mustards. Double the recipe for a large crowd-or, if you want to forgo baking your own, brush store-bought rolls with...
Author: Bon Appétit Test Kitchen
Author: John Barricelli
Author: Gabrielle Hamilton
Raisins steeped in dark rum mingle with tart and sweet apples in this updated version of an American favorite. It's a showstopper when paired with lightly sweetened whipped cream.
Author: Lillian Chou
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Louisa Thomas Hargrave
Author: Andrea Reusing
Author: Hélène Wagner-Popoff
Author: Bon Appétit Test Kitchen
For curry in a hurry, a few shortcut ingredients from the frozen foods- and canned goods-aisles yield a gently spiced, deep-flavored Thai-inspired sauce that's ready in under an hour.
Author: Claire Saffitz
Author: Jeanne Kelley
Author: Lori De Mori
This gluten-free cake is quite large, always popular and well suited for dessert. It's also great for Passover-a bonus!
This party drink is something you'd imagine sipping at the bar of a trendy modern taqueria, except it's easy to pull off at home.
Author: Anca Toderic
Author: Suzanne Tracht
Author: Jessica Koslow
Use leftover corned beef or a few slices from the deli. Trim the fat from the corned beef and use it to sauté the vegetables. If there's not enough fat, supplement with butter.
Author: Chitrita Banerji
Author: Kendra Vizcaino-Lico