Author: Susan Reid
Author: Stephan Pyles
Camilla MacPhee, a longtime resident of Souris, Prince Edward Island, fondly remembers when staples like salt beef, salt cod, potatoes, turnips, beets, parsnips, and carrots came entirely from neighboring...
This cooling pie is the perfect dessert after a spicy or robust meal.
Author: Alexander Smalls
Author: Maria Helm Sinskey
Author: James Peterson
Author: B. Smith
Author: George D. Morrison
Author: Kelsey Bunker
Sofrito, a sautéed vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean. Here, it flavors yellow rice. The color...
Author: Bruce Aidells
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Author: Joseph Lenn
Chelow. The recipe and introductory text below are excerpted from Najmieh Batmanglij's book A Taste of Persia. Batmanglij also shared some helpful cooking tips exclusively with Epicurious, which we've...
Author: Najmieh Batmanglij
Author: Terezinha de Melo
Author: Larraine Perri
Author: Kemp Minifie
Author: Bobby Flay
Author: Lillian Chou
Author: Hiroshi Fukui
Author: Gina Marie Miraglia Eriquez
The textured end of a meat mallet is gently pressed into the dough of these cardamom- and rose water-scented cookies to form a grid pattern.
Author: the editors of Martha Stewart Living
Author: Anne Marie Gaspard
Author: Kathryn Matthews
Author: Nava Atlas
A splash of cream is the secret to achieving an indulgent, delicious pasta sauce on a weeknight.
Author: Bon Appétit Test Kitchen
Author: Michael Lomonaco
Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
Author: Chris Morocco
Author: Ian Knauer