Anything grilled could be described as smoky, but our cover burger is a multi layered masterpiece thanks to chipotle chiles mingled with adobo, smoked paprika, and bacon. Seared avocado makes it almost...
Author: Kemp Minifie
To speed up this classic soup without sacrificing its soulful flavor, simply caramelize the onions in a dry nonstick skillet (be sure to use one with a silicone surface designed for use over high heat,...
Author: The Bon Appétit Test Kitchen
Author: Lesley Porcelli
Be sure to buy a colorful assortment of baby vegetables. Serve as a side for roasted meat or fish, as an antipasto with salumi and breadsticks, or as an appetizer with crusty bread and goat cheese.
Author: Bon Appétit Test Kitchen
Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.
Basic Crepes Recipe
Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite Roast Turkey.
Looking for the best potato latkes recipe? You've found it. This classic, easy latke recipe yields crisp, golden brown potato pancakes every time.
Panchos are Argentina's take on hot dogs-a street-food staple that features a vast array of toppings. Condiments typically include mayonnaise, mustard, and chimichurri. We swapped out the chimichurri in...
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole,...
Author: Lynn Alley
Pistou-France's pesto-gives these simply poached eggs tons of flavor.
Author: The Bon Appétit Test Kitchen
Adding watercress to potato salad gives this old standby new life. We particularly like the contrast of the crisp, peppery green against the warm, vinegar- and mustard-spiced potatoes.
If you want a knockout ending to your July 4th feast, look no further. This three-layer red-and white-striped tall cake with its tumble of blue and red berries might just steal the show from the fireworks!...
Author: Kemp Minifie
Let's clear something up right away: New York City isn't the only place in the world to get decent, authentic bagels. The truth is, you can make bagels that are just as good at home, no matter where you...
Author: Peter Reinhart
A thick layer of finely textured crumb topping crowns a tall mound of apple filling.
If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some...
Author: Lena Cederham Birnbaum
Author: Rose Carrarini
Author: Magnus Nilsson
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. In lieu of a supersweet cream cheese frosting,...
Author: Victoria Granof
This quick, roasted asparagus recipe yields tender spears and plenty of flavor, thanks to a savory mixture of garlic, oil, onion powder, and parsley.
Author: Susie Fishbein
Chef-owner Shawn McClain of Custom House restaurant in Chicago created this recipe for Epicurious's Wine.Dine.Donate program.
Author: Shawn McClain
Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.
Author: Gina Marie Miraglia Eriquez
Direct Heat I love short ribs, but I've always been a braising person, convinced that you couldn't just grill a short rib and make it wonderful to eat. While writing this book I became obsessed with creating...
Author: Fred Thompson
At Vong in New York the lobster is rolled in paper-thin strips of daikon radish. Zucchini, which is much easier to find, is used here; its more flexible and easier to cut.
Author: Lora Zarubin
French seafood stew from the Bistronomy cookbook by Jane Sigal.
Author: Jane Sigal
A simple snack that takes advantage of the season's first garlic, which is harvested before the bulbs form. Delicious hot or cold.
Author: David Kinch
The secret to a great pizza Margherita is to use the best ingredients you can find-and to approach them with restraint. (Just because a little cheese is good doesn't mean a lot will be better!) We always...
Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave it out at room temperature until doubled in size-three...
Sweetened Whipped Cream. Learn to distinguish between the stages of whipped cream; it doesn't always have to be stiff.
Serve this simple snack with a lemon dipping sauce for your next game day.
Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.