Author: Lillian Chou
Author: Carmen Scott
Author: Harley Pasternak, M.Sc.
Author: Melissa Roberts
Author: Diane Morgan
Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus, they're less expensive. Put them to work in any...
Author: Alison Roman
Author: Ronald Bruno
Author: George D. Morrison
Author: Alison Roman
There is no better use for leftover rice than chahan. A brief trip in a pan resurrects the grains and a few pantry ingredients-little more than eggs, oil, and salt-transform tired rice into a super-satisfying...
Author: Masaharu Morimoto
Author: Ed Peterson
Author: Bon Appétit Test Kitchen
Author: Kay Chun
An easy Roasted Baby Potatoes recipe. For an extra special look, pick up a mix of white, red, and purple baby potatoes.
Author: Melissa Hamilton
Author: Mary Cech
Author: Joe Yonan
Author: Kay Schlozman
This moist and flavorful cake is incredibly fragrant thanks to the addition of all the orange zest. It is delicious served with ice cream or whipped cream.
Author: Rick Tramonto
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
This method of roasting salmon cubes at a high temperature ensures you get a little charring on the outside yet perfectly cooked salmon on the inside.
Author: Sabrina Ghayour
Author: Roberto Santibañez
This sauce-developed for our #cook90 initiative-is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.
Author: David Tamarkin
Author: Tori Ritchie
Author: Carol Schreder
Author: Lucy Metcalf
Author: Michael Rosloff